Teriyaki Chicken and Pineapple Foil Packets

Teriyaki Chicken and Pineapple Foil Packets are a perfect combo of sweet, savory, and juicy flavors – ideal for grilling, baking, or even campfire cooking. Here’s a simple and delicious recipe you can try:

🍍 Teriyaki Chicken and Pineapple Foil Packets Recipe

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts (or thighs if preferred)

• 1 cup pineapple chunks (fresh or canned, drained if canned)

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 small red onion, sliced

• 1 cup broccoli florets (optional)

• 1/2 cup teriyaki sauce (store-bought or homemade, see below)

• 1 tablespoon olive oil

• Salt & pepper, to taste

• Optional garnish: sesame seeds, chopped green onions

Homemade Teriyaki Sauce (optional):

• 1/2 cup soy sauce

• 1/4 cup honey or brown sugar

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon cornstarch + 2 tbsp water (slurry)

To make: Combine all ingredients (except slurry) in a small saucepan. Bring to a boil, then simmer. Add slurry, stir until thickened. Cool before using.

🔧 Instructions:

1. Preheat Grill or Oven:

   • Grill to medium-high (around 400°F / 200°C) or preheat oven to 400°F (200°C).

2. Prepare Foil:

   • Cut 4 large sheets of heavy-duty aluminum foil (or double-layer regular foil).

   • Lightly oil or spray each with non-stick spray.

3. Assemble Packets:

   • Place one chicken breast in the center of each foil sheet.

   • Season with salt & pepper.

   • Top with a mix of pineapple, bell peppers, onion, and broccoli.

   • Drizzle 2–3 tablespoons of teriyaki sauce over each.

   • Add a small drizzle of olive oil for extra moisture.

4. Seal Foil Packets:

   • Fold up the sides of the foil over the chicken and veggies.

   • Seal tightly to form a packet, but leave some space inside for steam.

5. Cook:

   • Grill: Place packets on grill grates, close the lid, and cook for 20–25 minutes.

   • Oven: Bake packets on a baking sheet for 25–30 minutes.

   • Chicken is done when internal temperature reaches 165°F (75°C).

6. Serve:

   • Carefully open the packets (watch for steam!).

   • Optionally garnish with green onions and sesame seeds.

   • Serve with rice, quinoa, or enjoy as-is!

🔁 Tips & Variations:

• Add heat: Include sliced jalapeños or a dash of sriracha.

• Low-carb: Skip rice and go for cauliflower rice.

• Use shrimp: Swap chicken for shrimp, but cook only 12–15 minutes.

• Make ahead: Assemble packets a few hours early and store in the fridge.