Here’s a simple and flavorful recipe for Teriyaki Chicken and Pineapple Foil Packets—perfect for a quick weeknight dinner or grilling outdoors. 🍍🍗
Ingredients (serves 4)
- 4 Chicken Breasts, cut into bite-sized pieces
- 1 cup Pineapple Chunks (fresh or canned, drained)
- ½ cup Teriyaki Sauce
- 1 cup Bell Peppers, sliced
- 1 small Red Onion, sliced
- 2 teaspoons Garlic Powder
- 1 teaspoon Ginger Powder (optional)
- Salt and pepper to taste
- Aluminum foil
Instructions
- Preheat oven to 400°F (200°C) or prepare the grill.
- Assemble packets
- Cut 4 large pieces of foil (~12×12 inches).
- Divide chicken, pineapple, bell peppers, and onion evenly among the foil pieces.
- Sprinkle garlic powder, ginger, salt, and pepper.
- Drizzle teriyaki sauce over each portion.
- Seal packets
- Fold foil over the filling and crimp edges to seal tightly, forming a packet.
- Cook
- Oven: Place packets on a baking sheet and bake 20–25 minutes, until chicken is cooked through (165°F / 74°C).
- Grill: Place packets on medium heat for 15–20 minutes, turning once halfway through.
- Serve
- Carefully open packets (steam will be hot!) and serve over Rice, Quinoa, or Noodles.
Tips
- For extra flavor, marinate chicken in teriyaki sauce for 30 minutes before assembling.
- Add veggies like Zucchini or Snap Peas for variety.
- Leftover packets reheat well and make great lunch options.
This method keeps the chicken juicy, the pineapple sweet, and the veggies perfectly tender, all in one easy cleanup packet.
If you want, I can also give a grill master version with charred edges and smoky teriyaki flavor.
