🍍 Teriyaki Chicken & Pineapple Foil Packets
Ingredients (for 4 servings):
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4 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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1 cup fresh pineapple chunks (or canned, drained)
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1 red bell pepper, sliced
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1 small red onion, sliced
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2 cloves garlic, minced
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1/2 cup teriyaki sauce (store-bought or homemade)
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1 tbsp sesame oil (optional, for extra flavor)
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Salt and pepper, to taste
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Sesame seeds and chopped green onions for garnish
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Foil sheets (large enough to fold and seal packets)
Instructions:
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Preheat grill or oven:
Grill: Medium-high heat
Oven: 400°F (200°C) -
Mix ingredients:
In a large bowl, combine chicken pieces, pineapple chunks, bell pepper, onion, garlic, teriyaki sauce, sesame oil, salt, and pepper. Toss until well coated. -
Assemble foil packets:
Tear off 4 large sheets of foil. Divide the mixture evenly among them, placing the ingredients in the center of each sheet. -
Seal packets:
Fold the foil over the mixture and seal the edges tightly to create a packet. -
Cook:
Grill packets for 20–25 minutes, flipping halfway through, until chicken is cooked through and veggies are tender.
OR
Bake in the oven on a baking sheet for 25–30 minutes. -
Serve:
Carefully open the packets (watch for steam!). Garnish with sesame seeds and chopped green onions.
Serve with:
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Steamed rice or quinoa
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A side of stir-fried veggies
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Fresh lime wedges for a citrusy pop
Want a make-ahead marinade, spicy version, or a vegetarian foil packet idea?
