Teriyaki Chicken and Pineapple Foil Packets
Enjoy a burst of flavors with this easy Teriyaki Chicken and Pineapple Foil Packets recipe. Ideal for a quick weeknight dinner or a fun outdoor barbecue. The combination of tender chicken, sweet pineapple, and savory teriyaki sauce makes for a delightful meal.
Equipment
- 4 large aluminum foil sheets
- 1 mixing bowl
- 1 whisk
- 1 tongs or spatula
- 1 grill or oven
- 1 measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups fresh pineapple, chopped
- 1/2 cup teriyaki sauce
- 1 each bell pepper, sliced (any color)
- 1 medium red onion, sliced
- 2 tablespoons sesame oil
- 2 tablespoons green onions, chopped (for garnish)
- to taste salt and pepper
Instructions
- Preheat the grill to medium-high heat or preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the teriyaki sauce and sesame oil. Whisk until well combined.
- Cut the chicken breasts into bite-sized pieces and add them to the mixing bowl. Season with salt and pepper. Toss until the chicken is well coated with the sauce.
- Lay out the aluminum foil sheets on a flat surface. Divide the chicken mixture evenly among the four sheets.
- Top each portion of chicken with an equal amount of chopped pineapple, bell pepper slices, and red onion.
- Fold the sides of each foil sheet up and over the filling, then fold the top down to create a sealed packet.
- Place the foil packets on the grill or in the oven and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Carefully open each foil packet (steam will escape) and serve the contents hot. Garnish with chopped green onions.
Notes
You can customize the vegetables based on your preference; snap peas or broccoli work well too.
Make sure the packets are sealed tightly to trap steam and moisture for optimal cooking.
If using frozen chicken, make sure to thaw it completely before starting the recipe for even cooking.