Teriyaki Chicken and Pineapple Foil Packets

Teriyaki Chicken and Pineapple Foil Packets 

Juicy pineapple and sweet, tangy teriyaki sauce, all conveniently packaged in a foil packet, have a remarkable combination. These Teriyaki Chicken and Pineapple Foil Packets are a simple, mess-free dish that can be baked, grilled, or even cooked over a campfire!

Ingredients:

2 large boneless, skinless chicken breasts, cut into bite-sized pieces

1 ½ cups fresh pineapple chunks (or canned, drained)

1 red bell pepper, chopped

1 yellow bell pepper, chopped

½ red onion, sliced

2 cups broccoli florets

¼ cup teriyaki sauce

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon garlic powder

½ teaspoon ginger powder

1 tablespoon olive oil

Salt and black pepper, to taste

2 tablespoons chopped green onions, for garnish

1 teaspoon sesame seeds, for garnish (optional)

Tools You’ll Need

• Aluminum foil

• Baking sheet or grill
• Mixing bowl
• Tongs or spatula

How to Make Teriyaki Chicken and Pineapple Foil Packets

Step 1: Prepare the Ingredients

Preheat your oven to 400°F (200°C) or heat up your grill to medium heat.

In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, garlic powder, and ginger powder.

Add the chopped chicken pieces to the sauce and let it marinate for about 10 minutes while you prepare the vegetables.

Step 2: Assemble the Foil Packets

Tear four large pieces of aluminum foil (about 12×12 inches each).

Divide the chicken, pineapple, bell peppers, red onion, and broccoli evenly among the four foil sheets.

Drizzle each packet with olive oil, then pour the remaining teriyaki sauce mixture over the top.

Season with a little salt and black pepper to taste.

Step 3: Seal and Cook

Fold the foil over the ingredients and seal the edges tightly to create a packet (make sure it’s fully closed to trap steam).

Place the foil packets on a baking sheet if cooking in the oven, or directly on the grill grates.

Oven: Bake for 20-25 minutes until the chicken is fully cooked and vegetables are tender.

Grill: Cook over medium heat for 15-20 minutes, flipping the packets halfway through.

Step 4: Garnish and Serve

Carefully open the foil packets (watch out for steam!) and sprinkle with chopped green onions and sesame seeds.

Serve directly from the foil or transfer to plates. Enjoy with a side of steamed rice or quinoa!

Serving Suggestions

Pair with jasmine rice or brown rice for a hearty meal.

Serve with a side of grilled corn or garlic butter asparagus for extra veggies.

Drizzle with a little extra teriyaki sauce for even more flavor.

Tips for the Best Teriyaki Chicken and Pineapple Foil Packets

Use fresh pineapple for the best natural sweetness, but canned works too!

Don’t overfill the packets – leave a little space for steam to circulate and cook everything evenly.

Want more crunch? Add a handful of cashews or peanuts before serving.

Make it spicy by adding a pinch of red pepper flakes to the teriyaki sauce.

Storage Instructions

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Open the foil and warm in a 350°F oven for about 10 minutes or until heated through.

Freeze: Assemble the packets ahead of time and freeze for up to 2 months. When ready to cook, bake or grill straight from frozen (add an extra 5-10 minutes to cooking time).

Nutritional Information (per serving)

• Calories: 320
• Protein: 30g
• Carbohydrates: 35g
• Fat: 7g
• Fiber: 4g