Here’s a delicious and easy recipe for Teriyaki Chicken and Pineapple Foil Packets — perfect for a quick dinner with minimal cleanup.
🍍 Teriyaki Chicken and Pineapple Foil Packets
Servings: 4
Prep time: 10 minutes
Cook time: 20–25 minutes
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- ¼ cup teriyaki sauce (store-bought or homemade)
- 2 tsp olive oil
- 1 tsp garlic powder
- Salt & pepper, to taste
- Optional garnish: green onions or sesame seeds
Instructions
- Preheat oven or grill
- Oven: 400°F (200°C)
- Grill: Medium-high heat
- Prepare foil packets
- Tear 4 large sheets of heavy-duty foil.
- Lightly brush each sheet with olive oil to prevent sticking.
- Assemble packets
- Place one chicken breast in the center of each foil sheet.
- Top with pineapple chunks, bell peppers, and red onion slices.
- Drizzle teriyaki sauce evenly over each packet.
- Sprinkle garlic powder, salt, and pepper.
- Seal packets
- Fold the sides of the foil over the chicken and vegetables, sealing tightly to trap steam.
- Cook
- Oven: Bake for 20–25 minutes until chicken reaches 165°F (74°C) internally.
- Grill: Place packets on grill and cook for 15–20 minutes, flipping halfway.
- Serve
- Carefully open foil packets (steam is hot!).
- Garnish with sesame seeds or sliced green onions.
- Serve over rice or quinoa for a complete meal.
Tips
- For extra flavor, marinate chicken in teriyaki sauce for 30 minutes before assembling.
- Add snap peas, zucchini, or carrots for more veggies.
- Foil packets can be made ahead and refrigerated, then baked when ready.
If you want, I can make a quick visual guide showing how to assemble the foil packets step by step — it’s very handy for first-timers.
Do you want me to make that?
