Here’s a simple and delicious way to make Teriyaki Chicken and Pineapple Foil Packets—perfect for a quick dinner or outdoor grilling:
Ingredients (serves 2–4)
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1/2 cup teriyaki sauce
- 2 teaspoons olive oil
- Salt and pepper, to taste
- Optional: sesame seeds and green onions for garnish
Instructions
- Preheat oven or grill
- Oven: 400°F (200°C)
- Grill: medium-high heat
- Prepare foil packets
- Cut 2 large pieces of aluminum foil (about 12–14 inches each).
- Lightly oil the center of each piece to prevent sticking.
- Assemble packets
- Place half the chicken, pineapple, bell pepper, and onion in each foil sheet.
- Drizzle with 1/4 cup teriyaki sauce per packet.
- Season with salt, pepper, and a teaspoon of olive oil.
- Seal packets
- Fold the foil over the ingredients and crimp edges tightly to seal.
- Cook
- Oven: Place on a baking sheet and bake 25–30 minutes, until chicken is cooked through (internal temp 165°F / 74°C).
- Grill: Place packets on the grill for 20–25 minutes, turning halfway through.
- Serve
- Carefully open foil packets (watch for steam).
- Garnish with sesame seeds and chopped green onions if desired.
- Serve over rice or noodles for a complete meal.
💡 Tips:
- For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before assembling.
- You can add vegetables like zucchini, carrots, or snap peas for more variety.
If you want, I can make a shortcut version for weeknight dinners that cooks in just 15 minutes using the same ingredients.
