Here’s a flavorful and easy Teriyaki Chicken and Pineapple Foil Packets recipe—perfect for the grill or oven. 🍍🍗
🍗 Teriyaki Chicken & Pineapple Foil Packets
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 small zucchini, sliced (optional)
- ½ cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder (or 1 tsp fresh grated ginger)
- 2 tsp sesame seeds (optional)
- 4 sheets of aluminum foil (large enough to fold into packets)
- Optional: cooked rice for serving
Instructions
- Preheat oven or grill:
- Oven: 400°F (200°C)
- Grill: medium heat
- Prepare foil packets:
Lay out 4 large pieces of foil. - Assemble packets:
Divide chicken, pineapple, bell pepper, and zucchini evenly among the foil sheets. - Season & sauce:
In a small bowl, mix teriyaki sauce, soy sauce, garlic, and ginger. Pour evenly over each chicken and veggie mixture. - Seal packets:
Fold the foil over the ingredients and seal edges tightly to create packets. - Cook:
- Oven: Bake 20–25 minutes until chicken is cooked through.
- Grill: Place packets on grill and cook 15–20 minutes, flipping once if needed.
- Serve:
Carefully open packets (watch for steam!). Sprinkle with sesame seeds and serve over rice if desired.
🍴 Tips & Variations
- Extra flavor: Marinate chicken in teriyaki sauce for 30 minutes before assembling packets.
- Vegetable options: Add snap peas, broccoli, or carrots.
- Spicy twist: Add a drizzle of sriracha or sprinkle red pepper flakes.
- Make ahead: Assemble packets in advance and refrigerate until ready to cook.
If you want, I can also make an air fryer version that cooks these teriyaki chicken and pineapple packets in 12–15 minutes for a quick weeknight meal.
Do you want that version?
