Teriyaki Chicken and Pineapple Foil Packets 🍍🍗A simple, flavorful meal with tender chicken, sweet pineapple, and vegetables cooked together in a foil packet. Perfect for grilling, baking, or camping.
Ingredients (Serves 4)
- 1½ lbs (700 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- ½ red onion, sliced
- ½ cup teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- 2 green onions, sliced (for topping)
- Sesame seeds (optional)
Instructions
- Prepare the foil packets
- Preheat oven to 400°F (200°C) or heat your grill to medium-high.
- Tear off four large sheets of heavy-duty foil.
- Make the filling
- In a bowl, combine chicken, pineapple, bell pepper, zucchini, onion, garlic, ginger, olive oil, pepper, and teriyaki sauce.
- Toss until everything is evenly coated.
- Assemble packets
- Divide the mixture evenly among the foil sheets.
- Fold the foil over the filling and seal the edges tightly.
- Cook
- Bake for 25–30 minutes, or grill for about 20–25 minutes, until the chicken reaches 165°F (74°C) internally.
- Carefully open the packets—steam will escape.
- Serve
- Top with green onions and sesame seeds.
- Serve as-is or over rice, quinoa, or noodles.
Tips & Variations
- Add broccoli, snap peas, or carrots for more vegetables.
- Use chicken thighs for a juicier result.
- For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- If using canned pineapple, choose one packed in juice rather than heavy syrup for a less sweet dish.
These foil packets are easy to customize and make a convenient weeknight dinner with minimal cleanup.
