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Teriyaki Chicken and Pineapple Foil Packets

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These Teriyaki Chicken and Pineapple Foil Packets are a quick and flavorful meal featuring tender chicken, sweet pineapple, and colorful vegetables in a delicious teriyaki glaze. Perfect for baking or grilling, this easy, no-mess recipe is ideal for busy weeknights or outdoor cookouts!

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 cup fresh pineapple chunks
  • ¼ cup teriyaki sauce (or low-sodium alternative)
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 carrot, thinly sliced
  • 1 zucchini, sliced
  • 2 green onions, chopped
  • Salt and pepper, to taste
  • Aluminum foil, for wrapping

Instructions

Preheat the Oven or Grill:

  • Oven: Preheat to 400°F (200°C).
  • Grill: Preheat to medium-high heat.

2. Prepare the Foil Packets:

  1. Cut two large pieces of aluminum foil and lay them flat.
  2. Place one chicken breast in the center of each foil piece.
  3. Drizzle with olive oil and season with salt and pepper.

3. Add the Vegetables and Pineapple:

  • Top each chicken breast with pineapple chunks, bell pepper, carrot, and zucchini.

4. Add the Teriyaki Sauce:

  • Pour teriyaki sauce evenly over the chicken and vegetables.

5. Seal the Foil Packets:

  • Fold the foil sides over the ingredients, crimping the edges together to seal tightly.

6. Cook the Packets:

  • Oven: Place foil packets on a baking sheet and bake for 25-30 minutes (until chicken reaches 165°F (75°C)).
  • Grill: Place directly on the grill grates, cooking for 20-25 minutes, flipping once halfway through.

7. Serve and Garnish:

  1. Carefully open the foil packets (beware of steam).
  2. Garnish with chopped green onions before serving.
  3. Enjoy as is or with a side of steamed rice or quinoa!

Notes

  • For a protein swap, use shrimp, salmon, or tofu instead of chicken.
  • For extra crunch, sprinkle with toasted sesame seeds or chopped cashews.
  • For a low-sodium option, use low-sodium teriyaki sauce.
  • For added spice, mix in red pepper flakes or sriracha.