Here’s a flavorful and easy recipe for Teriyaki Chicken and Pineapple Foil Packets—perfect for the grill or oven:
🍍 Teriyaki Chicken and Pineapple Foil Packets
🧾 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 bell pepper, sliced (red or green)
- 1 small onion, sliced
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 2 tsp olive oil
- Salt and pepper to taste
- Optional garnish: sesame seeds, green onions
Foil:
- 4 large pieces of aluminum foil (about 12×12 inches each)
👩🍳 Instructions
1. Preheat oven or grill
- Oven: 200°C (400°F)
- Grill: Medium heat
2. Prepare the packets
- Lay out foil sheets
- Place chicken in the center of each sheet
- Top with pineapple, bell pepper, and onion slices
- Drizzle 2 tbsp teriyaki sauce over each portion
- Drizzle lightly with olive oil, season with salt and pepper
3. Seal packets
- Fold foil over chicken and vegetables
- Crimp edges tightly to seal, leaving a little space inside for steam
4. Cook
- Oven: Bake for 25–30 minutes until chicken reaches 75°C (165°F)
- Grill: Place packets on medium heat for 20–25 minutes, flipping halfway if needed
5. Serve
- Carefully open foil (steam will be hot)
- Garnish with sesame seeds and chopped green onions
- Serve with rice, noodles, or a side salad
💡 Tips
- For extra flavor, marinate chicken in teriyaki sauce for 30 minutes before cooking
- Add other vegetables like zucchini, carrots, or snap peas for variety
- Leftovers can be refrigerated for up to 2 days; reheat in foil to keep moist
If you want, I can give you a 5-ingredient quick version that’s ready in 20 minutes with minimal cleanup using foil packets.
Do you want me to do that?
