Grilled Sweet-and-Sour Chicken Foil Packs

• 1/4 cup Heinz Tomato Ketchup
• 1/4 cup Kraft Catalina Dressing
• 1/4 tsp. ground ginger
• 4 canned pineapple rings in juice, drained with 2 Tbsp. juice reserved, divided
• 8 small boneless skinless chicken thighs (1 lb./450 g)
• 1 red pepper, chopped
• 1 onion, cut into thin wedges

1. Heat barbecue to medium-high heat.
2. Mix first 3 ingredients in small bowl until blended.
3. Stir in pineapple juice.
4. Place 2 chicken thighs on centre of each of 4 large sheets heavy-duty foil; top with 1 Tbsp.
5. ketchup mixture and 1 pineapple ring.
6. Cover each with 1/4 each of the peppers, onions and remaining ketchup mixture.
7. Fold foil to make 4 packets.
8. Grill 20 min.
9. or until chicken is done (165 degrees F).
10. Remove from barbecue.
11. Let stand 5 min.
12. Cut slits in foil to release steam before opening packets.

tomato ketchup, ground ginger, pineapple, chicken, red pepper, onion

Taken from www.kraftrecipes.com/recipes/grilled-sweet-sour-chicken-foil-packs-182124.aspx (may not work)