Teriyaki Chicken and Pineapple Foil Packets
Juicy, sweet, and perfectly sauced — these Teriyaki Chicken and Pineapple Foil Packets are a weeknight hero that feels like a mini vacation on a plate.
Print
Pin
Servings: 4 servings
Equipment
- Aluminum Foil
- Mixing Bowl
- Grill or Oven
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts About 6–8 ounces each, patted dry
- 1 cup Fresh pineapple chunks Drained if canned
- 1/4 cup Teriyaki sauce Room temperature
- 1 tablespoon Olive oil Extra virgin preferred
- 1 piece Red bell pepper Sliced into thin strips
- 1 piece Carrot Thinly sliced on the bias
- 1/4 teaspoon Salt Or to taste
- 1/8 teaspoon Black pepper Freshly ground
- 1 teaspoon Sesame seeds Optional, for garnish
- 2 pieces Green onions Thinly sliced, optional for garnish
- as needed Lime wedges Optional for serving
Instructions
- Preheat your grill or oven to 400°F (200°C).
- Cut two large pieces of aluminum foil, about 12 by 12 inches each, and lay them flat on a clean surface.
- In a bowl, mix the chicken breasts with teriyaki sauce and olive oil until well coated. Season lightly with salt and pepper.
- Place each chicken breast in the center of a foil piece.
- Top each chicken breast with 1/2 cup pineapple chunks, sliced red bell pepper, and carrot slices, arranging them so the juices can mingle.
- Fold the sides of the foil over to create a sealed packet, crimping the edges tightly so steam stays inside.
- Place the packets on the grill or in the oven and cook for 20–25 minutes, depending on thickness, until chicken reaches 165°F (74°C).
- Carefully open the packets (watch for hot steam), garnish with sesame seeds and green onions, serve hot, and enjoy!
Notes
For best texture, reheat in the oven or wrapped in foil on the grill to preserve juiciness and prevent rubbery meat.