Teriyaki Chicken and Pineapple Foil Packets
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 small red onion, sliced (optional)
- 1 teaspoon minced garlic
- Salt and black pepper, to taste
- Cooked rice, for serving (optional)
- Sesame seeds & sliced green onions for garnish (optional)
Instructions
1. Prep the Foil
Tear 2 large sheets of heavy-duty aluminum foil.
Lightly spray or brush with oil to prevent sticking.
2. Prepare the Chicken
Slice each chicken breast into thin strips or bite-sized chunks so they cook evenly.
Season lightly with salt and pepper.
3. Build the Packets
Divide the chicken evenly between the two foil sheets.
Top each with:
- Pineapple chunks
- Sliced red bell pepper
- Red onion (if using)
- Garlic
Drizzle 1/2 tablespoon olive oil and 2 tablespoons teriyaki sauce over each packet.
4. Seal the Foil
Fold the long sides of the foil toward the center, then fold the ends tightly to create a sealed packet.
Make sure it’s closed well so the steam cooks everything.
5. Cook
Option A — In the Oven:
- Preheat to 400°F (200°C).
- Place packets on a baking sheet.
- Bake for 20–25 minutes, or until the chicken is fully cooked.
Option B — On the Grill:
- Preheat grill to medium-high.
- Grill packets for 15–20 minutes, flipping halfway through.
6. Serve
Carefully open the packets (watch the steam!).
Serve as is or spoon everything over cooked rice.
Garnish with sesame seeds and green onions if desired.
