🍍 Teriyaki Chicken and Pineapple Foil Packets
Teriyaki chicken and pineapple foil packets are an easy, flavorful meal where chicken, pineapple, and vegetables are cooked together in foil with a sweet-savory teriyaki sauce, making cleanup minimal and flavor concentrated.
🧂 Ingredients (4 servings)
- 4 chicken breasts or thighs
- 1 cup Pineapple chunks (fresh or canned, drained)
- 1 bell pepper, sliced
- 1 small onion, sliced
- ½ cup Teriyaki sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: green onions or sesame seeds for garnish
- Aluminum foil
👩🍳 Instructions
- Preheat oven: 400°F (200°C)
- Prepare foil packets: Tear 4 large sheets of foil. Lightly oil each sheet.
- Assemble ingredients: Place chicken in the center of each foil sheet. Top with bell pepper, onion, pineapple, and drizzle with teriyaki sauce. Season with salt and pepper.
- Seal packets: Fold foil over ingredients and crimp edges to seal completely.
- Bake: Place packets on a baking sheet and bake for 25–30 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender.
- Serve: Open packets carefully (steam will be hot) and garnish with green onions or sesame seeds.
💡 Tips
- Use thinner chicken breasts or thighs for quicker cooking.
- Add snap peas or zucchini for extra veggies.
- For grill version, place foil packets on medium heat for 20–25 minutes, flipping halfway.
- Serve with rice or quinoa to soak up extra teriyaki sauce.
If you want, I can also make a one-pan stovetop version of Teriyaki Chicken and Pineapple that’s ready in 20 minutes without using the oven.
Do you want me to do that?
