My brother requests these 4 ingredient sweet and savory foil wraps every spring. Stack the little silver pouches high and watch your guests fight over the tender surprise hidden inside.

These slow cooker 4-ingredient Hawaiian beef foil packets are exactly the kind of meal my brother asks for every spring. They’re sweet, savory, and just fun to unwrap at the table—like a little dinner present hiding in shiny silver pouches. The idea is simple: tender chunks of beef, pineapple, and onion tucked into foil, drizzled with a tangy-sweet Hawaiian-style sauce, then stacked in the slow cooker and left alone to get melt-in-your-mouth tender. It’s a no-fuss, Midwestern-friendly twist on classic Hawaiian flavors that works just as well for busy weeknights as it does for casual backyard get-togethers.

Serve these Hawaiian beef foil packets right in their foil on a plate so everyone can peel them open and let the steam escape—kids especially love the reveal. Spoon any extra juices over the top, then pair with fluffy white rice, brown rice, or buttered egg noodles to soak up that sweet and savory sauce. A simple side of steamed green beans, roasted broccoli, or a crisp green salad balances the richness nicely. If you’re feeding a crowd, add some dinner rolls or Hawaiian rolls for sopping up the glaze, and maybe a bowl of fresh fruit on the table to echo the pineapple in the packets.

Servings: 6

2 1/2 pounds beef stew meat, cut into 1 1/2-inch chunks

Prepare the foil packets: Tear off 6 large sheets of heavy-duty aluminum foil, each about 12x12 inches. If using regular foil, double-layer each sheet so the packets don’t leak.

Layer the ingredients: Divide the beef stew meat evenly among the foil sheets, piling it in the center of each. Top the beef in each packet with a small handful of onion wedges and several pineapple chunks. Drizzle 2 to 3 tablespoons of the Hawaiian-style barbecue or sweet teriyaki sauce over each mound, making sure some sauce hits both the meat and pineapple.

Seal the packets: Bring two opposite sides of the foil up over the filling and fold them together several times to seal. Then fold up the remaining sides tightly so each packet is completely closed and no juices can escape. You should have 6 tidy little silver pouches.

Arrange in the slow cooker: Place the foil packets seam-side up in a large slow cooker, stacking them gently in layers as needed. It’s fine if they touch and overlap a bit—just try to keep them mostly upright so the juices stay inside.

Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and easily pulls apart with a fork.

Finish and serve: Carefully lift the hot foil packets out of the slow cooker with tongs. Open each packet slowly, facing it away from you to avoid the burst of steam. If you like, drizzle a little extra sauce over the top for a glossy finish. Serve the beef, pineapple, and onions right in the foil packets or spooned over rice or noodles, pouring any juices from the packet over each serving.

For picky eaters, you can make a few packets with just beef and sauce, leaving out the pineapple and onion, then label the packets with a marker before cooking so you know which is which. If you want a little heat, stir a teaspoon or two of sriracha or crushed red pepper into the sauce before drizzling it over the meat. For extra sweetness, choose pineapple in heavy syrup instead of juice, or add a tablespoon of brown sugar to the sauce. To bulk it up, tuck a few small red potato chunks or baby carrots into each packet—just keep the pieces small so they cook through in the same time as the beef. If you prefer chicken, boneless, skinless chicken thighs can replace the beef; reduce the cook time slightly (about 4 to 5 hours on LOW, 2 1/2 to 3 hours on HIGH). Leftovers keep well in the fridge for a couple of days and reheat nicely; you can shred the meat and pile it onto toasted buns with extra sauce for easy Hawaiian-style sandwiches.