Name: Teriyaki Chicken and Pineapple Foil Packets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 pieces Boneless, skinless chicken breasts (About 6–8 ounces each, trimmed and patted dry.); 1 cup Fresh pineapple chunks (Cut into bite-sized pieces if not pre-cut.); 1/4 cup Teriyaki sauce (Store-bought or homemade, room temperature.); 1 tablespoon Olive oil (For coating the chicken.); 1 piece Red bell pepper (Seeded and thinly sliced.); 1 piece Carrot (Peeled and thinly sliced on the bias for quicker cooking.); 1/4 teaspoon Salt (Adjust to taste.); 1/4 teaspoon Black pepper (Freshly ground preferred.); 1 teaspoon Sesame seeds (Optional, for garnish after cooking.); 2 teaspoons Chopped green onion (Optional, for garnish after cooking.); 2 pieces Aluminum foil (Two large pieces, about 12x12 inches each.)

Jump to Recipe

Bright, juicy, and packed with sweet-savory flavor, Teriyaki Chicken and Pineapple Foil Packets are the kind of weeknight dinner that feels special without the fuss. This recipe delivers tender, marinated chicken, caramelized pineapple, and crisp veggies all cooked together in sealed foil for maximum flavor and minimum cleanup. Fun fact: foil packet dinners became popular with campers and busy families because they’re portable, forgiving, and ridiculously easy to customize. If you love simple meals with big taste, this one’s for you. For a slightly different take, you can also explore another twist on pineapple-and-chicken foil packets on our site at Teriyaki Chicken and Pineapple Foil Packets recipe page. Get ready to love dinner again — it’s quick, family-friendly, and oh-so-satisfying.

What is Teriyaki Chicken and Pineapple Foil Packets?

Teriyaki Chicken and Pineapple Foil Packets is exactly what it sounds like: chicken tossed in teriyaki sauce with sweet pineapple and vegetables, sealed into individual foil parcels and cooked until everything is juicy and tender. Where did the name come from — a chef’s love of convenience or someone’s clever camping hack? Who knows, but we like to imagine a backyard grill master declaring, “We’ll just wrap it up!” and the dish was born. After one bite, you’ll agree that “the way to a man’s heart is through his stomach.” Want a fun dinner that feels like a mini celebration? Give these packets a try and see why they’re a hit with kids and adults alike.

Why You’ll Love This

This dish wins hearts for three big reasons. First, the main highlight is the perfect balance of sweet pineapple and savory teriyaki that caramelizes in the packet, creating rich, mouthwatering bites. Second, making it at home saves money compared to takeout — a few simple ingredients and pantry staples go a long way toward a restaurant-style meal. Third, the bright mix of peppers, carrots, and optional sesame seeds gives flavor, color, and texture without complicated steps. If you enjoy similar easy dinners, you might also like our Hawaiian-style version, which builds on the same foil-packet idea and pairs beautifully with rice — find it at Hawaiian BBQ Chicken and Pineapple Foil Packets. Ready to make dinner effortless and delicious? Let’s get cooking.

How to Make:

Quick Overview

This recipe is great because it’s simple to prepare, cooks quickly, and delivers a juicy, flavorful result every time. The chicken stays tender as it steams with pineapple and veggies inside the sealed foil, while the teriyaki sauce gives a glossy, savory-sweet finish. Prep time is about 10 minutes and cooking takes 20–25 minutes, making it an excellent 35-minute meal for busy nights.

Ingredients

2 boneless, skinless chicken breasts — about 6–8 ounces each, trimmed and patted dry
1 cup fresh pineapple chunks — cut into bite-sized pieces if not pre-cut
1/4 cup teriyaki sauce — store-bought or homemade, room temperature
1 tablespoon olive oil — for coating the chicken
1 red bell pepper — seeded and thinly sliced
1 carrot — peeled and thinly sliced on the bias for quicker cooking
1/4 teaspoon salt — adjust to taste
1/4 teaspoon black pepper — freshly ground preferred
1 teaspoon sesame seeds — optional, for garnish after cooking
2 teaspoons chopped green onion — optional, for garnish after cooking
Aluminum foil — two large pieces, about 12×12 inches each

Directions

Preheat your grill or oven to 400°F (200°C). If using a grill, set it to medium-high heat and oil the grates lightly to prevent sticking.
Cut two large pieces of aluminum foil, about 12×12 inches each, and lay them flat on a clean surface. You’ll use one piece per chicken breast.
In a bowl, mix the chicken breasts with 1/4 cup teriyaki sauce and 1 tablespoon olive oil until well coated. Let sit for 2–3 minutes while you slice the vegetables. This quick marination infuses flavor without extra time.
Place each chicken breast in the center of a foil piece, leaving space around the edges for folding. Season lightly with 1/8 teaspoon salt and 1/8 teaspoon pepper per breast if desired.
Top each chicken breast with half of the pineapple chunks, sliced red bell pepper, and carrot slices, distributing evenly so each packet has a colorful mix. Spoon any remaining sauce from the bowl over the top.
Fold the sides of the foil over to create a sealed packet. Start by folding the long sides together, then fold the short sides tightly to lock in steam. Make sure the packet is sealed to prevent leaks.
Place the packets on the grill or in the oven and cook for 20–25 minutes. If your chicken breasts are thicker than 1 inch, check for doneness at 25 minutes; internal temperature should reach 165°F (74°C). On a grill, rotate the packets once for even cooking.
Carefully open the packets — watch for hot steam — and transfer the chicken and vegetables to plates. Garnish with sesame seeds and chopped green onion if desired, serve hot, and enjoy!

Teriyaki Chicken and Pineapple Foil Packets

What to Serve With

Steamed white or brown rice — absorbs the teriyaki juices beautifully.
Coconut rice — for a tropical twist that complements the pineapple.
Simple green salad with a light vinaigrette — adds freshness and crunch.
Grilled or steamed broccoli — a healthy, colorful side.
Cold Asian slaw — crunchy cabbage, carrot, and a tangy dressing contrast the sweet chicken.
Drinks: iced green tea, lemonade, or a crisp lager pair well.

Top Tips for Perfecting

Ingredient substitutions: Swap chicken breasts for boneless thighs if you prefer richer flavor and a little more forgiving timing. Use bottled teriyaki for convenience or make a quick homemade sauce with soy sauce, honey, and garlic.
Timing adjustments: Thicker chicken pieces may need 5–10 extra minutes. Slice breasts horizontally for even thickness and faster, uniform cooking.
Flavor enhancements: Add a splash of rice vinegar or a teaspoon of honey to the sauce for extra depth. A pinch of red pepper flakes adds heat if you like spice.
Foil sealing: Seal packets tightly to trap steam; loose packets cause uneven cooking. Double-wrap packets if placing directly on hot coals or for longer cook times.
Avoid overcooking: Check at the lower end of the cooking time and remove once the internal temp reads 165°F (74°C) to keep chicken juicy.

Storing and Reheating Tips

Refrigeration: Cool leftovers to room temperature and store in an airtight container for up to 3 days. If left in the foil, transfer to a sealed dish to prevent metallic taste.
Freezing: Remove chicken from foil and place in freezer-safe containers with some of the sauce, up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet with a splash of water or broth over medium heat to preserve moisture, or bake in a covered dish at 325°F (160°C) for 10–15 minutes until warmed through. Microwave on medium power in short bursts, stirring once for even heating.

FAQs

Bold question 1: What temperature should the chicken reach for safe eating?
Answer: The internal temperature should read 165°F (74°C) in the thickest part of the chicken. Use an instant-read thermometer for best results.

Bold question 2: Can I make these packets ahead of time?
Answer: Yes — assemble the packets, keep them refrigerated for up to 24 hours, and cook directly from the fridge. Add a few extra minutes to the cooking time if cold from the refrigerator.

Bold question 3: Can I use canned pineapple instead of fresh?
Answer: Yes, but drain well to avoid excess liquid that can make the packet soupy. Fresh pineapple caramelizes better and gives a brighter flavor.

Bold question 4: Are these safe to cook on a campfire?
Answer: Yes — wrap packets securely and place on hot coals or a grill grate over the fire. Rotate every 5–8 minutes and allow a few extra minutes for complete cooking.

Bold question 5: How can I make this recipe vegetarian?
Answer: Replace chicken with firm tofu or large mushroom caps, marinate similarly, and cook as directed. Use vegetable broth or a splash of soy sauce to boost savory flavor.

Conclusion

This Teriyaki Chicken and Pineapple Foil Packets recipe proves that simple cooking can produce big flavor with minimal effort and cleanup. It’s perfect for busy weeknights, easy to customize for picky eaters, and makes a colorful, delicious meal the whole family will enjoy. If you want extra tips on oven versus grill methods and variations, check out a helpful oven and grill version guide at Teriyaki Chicken Foil Packet Dinner (Oven Baked Or Grill). Give this recipe a try, share it with loved ones, and let the sweet and savory aromas bring everyone to the table.