Teriyaki Chicken and Pineapple Foil Packets
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.
Servings: 2 servings
Equipment
- Grill or Oven
- Aluminum Foil
- Mixing Bowl
Ingredients
Main 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.
Instructions
- 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 12x12 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.
- 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.
- Place the packets on the grill or in the oven and cook for 20–25 minutes. Check for doneness at 25 minutes; internal temperature should reach 165°F (74°C).
- 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!
Notes
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.