Teriyaki Chicken and Pineapple Foil Packets
Prep Time: 15 mins | Cook Time: 20-25 mins | Servings: 2
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce (plus extra for drizzling)
1 tablespoon olive oil
1 red bell pepper, sliced
1 carrot, thinly sliced (or julienned)
1 zucchini, sliced into half-moons
2 green onions, chopped
Salt and pepper to taste
Optional: Sesame seeds & red pepper flakes for garnish
Instructions:
Preheat grill or oven to 400°F (200°C).
Prepare Foil Packets:
Tear two large sheets of aluminum foil (about 12×18 inches).
Lightly brush the center with olive oil to prevent sticking.
Assemble Packets:
Divide chicken, pineapple, bell pepper, carrot, and zucchini between the two foil sheets.
Drizzle with teriyaki sauce, olive oil, and season with salt & pepper.
Toss gently to coat.
Seal the Packets:
Fold the foil over the ingredients, then crimp the edges tightly to create a sealed pouch.
Cook:
Grill: Place packets on the grill and cook for 18-22 mins (flip once halfway).
Oven: Bake for 20-25 mins until chicken is cooked through.
Serve:
Carefully open packets (watch for steam!) and garnish with green onions, sesame seeds, and extra teriyaki sauce if desired.
Why You’ll Love This Recipe:
✅ Easy cleanup – No pots or pans needed!
✅ Sweet & savory – Pineapple caramelizes for a perfect balance.
✅ Versatile – Works on grill, oven, or campfire.
Pro Tip: For extra flavor, marinate the chicken in teriyaki sauce for 30 mins before cooking.
Must Express Something? 😊
If you love quick, flavorful meals like this, let me know what recipe you’d like next! More foil packs? Grilled desserts? 30-minute dinners? I’ve got plenty to share—just say the word! 🍍🔥