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In a large bowl, combine BBQ sauce, soy sauce, brown sugar, garlic powder, smoked paprika, and ground ginger.
Add the chicken breasts and coat them thoroughly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight for deeper flavor.
Preheat your grill to medium-high heat or oven to 400°F (200°C).
Tear large sheets of heavy-duty aluminum foil and lightly coat each with olive oil.
Place a chicken breast in the center of each foil sheet.
Scatter pineapple chunks, diced red bell pepper, and red onion wedges around the chicken.
Drizzle a little more olive oil over the top and season with salt and pepper.
Fold and seal the foil securely to form packets.
Grill: Place the foil packets directly on the grill grates and cook for 15–20 minutes, flipping once halfway through.
Oven: Arrange packets on a baking sheet and bake for 20–25 minutes.
Ensure the internal temperature of the chicken reaches 165°F (74°C).
Carefully open the packets (watch for steam!), garnish with chopped cilantro or parsley, and enjoy!