Here’s a simple and flavorful recipe for Teriyaki Chicken and Pineapple Foil Packets—perfect for the grill, oven, or campfire:
Ingredients (Serves 4)
- 1 lb (≈450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, sliced (any color)
- 1 small onion, sliced
- 1/3 cup teriyaki sauce
- 2 tsp olive oil
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- Salt and pepper to taste
- Optional garnish: chopped green onions, sesame seeds
Instructions
- Preheat & Prepare Foil:
- Preheat your grill to medium heat (or oven to 400°F / 200°C).
- Cut 4 large pieces of aluminum foil (about 12×12 inches each).
- Assemble the Packets:
- Divide chicken, pineapple, bell pepper, and onion evenly among the foil pieces.
- Drizzle with olive oil and teriyaki sauce. Sprinkle garlic powder, salt, and pepper.
- Fold the foil over the ingredients and seal the edges tightly to make a packet.
- Cook:
- Grill: Place packets on the grill and cook 20–25 minutes, flipping halfway through.
- Oven: Bake on a baking sheet for 20–25 minutes.
- Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Serve:
- Carefully open the foil packets (steam will escape).
- Garnish with chopped green onions or sesame seeds.
- Serve with rice, noodles, or a side salad.
💡 Tips
- For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before assembling.
- You can add other veggies like zucchini, snap peas, or carrots for more variety.
- If using canned pineapple, drain it to avoid excess liquid in the packets.
If you want, I can also give you a sweet-and-spicy version that adds honey and sriracha for a punchy teriyaki glaze—it turns these packets into a flavor-packed weeknight favorite.
Do you want that version?
