Teriyaki Chicken & Pineapple Foil Packets
This Teriyaki Chicken & Pineapple Foil Packet recipe is a perfect blend of sweet and savory flavors, making it a great meal for grilling, baking, or even camping. Juicy chicken, vibrant bell peppers, and caramelized pineapple are coated in a rich teriyaki sauce, all wrapped up in a foil packet for easy cooking and cleanup.
Ingredients
For the Foil Packets:
4 boneless, skinless chicken breasts (or thighs)
1 ½ cups pineapple chunks (fresh or canned, drained)
1 bell pepper (red, yellow, or green, cut into strips)
½ red onion (sliced)
1 cup snap peas (optional)
2 tablespoons olive oil
Salt & black pepper to taste
1 teaspoon garlic powder
1 teaspoon ginger powder
For the Teriyaki Sauce:
½ cup soy sauce (low sodium preferred)
¼ cup honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons cornstarch mixed with 2 tablespoons water (to thicken)
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1 teaspoon sesame seeds (optional, for garnish)
2 green onions (sliced, for garnish)
Instructions
1. Prepare the Teriyaki Sauce:
1. In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger.
2. Bring to a simmer, then stir in the cornstarch slurry.
3. Cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and set aside.
2. Assemble the Foil Packets:
1. Preheat your grill to medium heat (about 375°F) or oven to 400°F.
2. Cut four large sheets of aluminum foil (about 12×12 inches).
3. Place a chicken breast in the center of each foil sheet.
4. Drizzle with olive oil and season with salt, black pepper, garlic powder, and ginger powder.
5. Top with pineapple chunks, bell peppers, red onion, and snap peas.
6. Spoon 2-3 tablespoons of teriyaki sauce over each chicken breast.
3. Seal & Cook the Packets:
1. Fold the sides of the foil over the ingredients, sealing tightly to form a packet.
2. Grill Place foil packets on the grill and cook for 15-20 minutes, flipping halfway through.
3. Oven Place packets on a baking sheet and bake for 25-30 minutes until the chicken reaches 165°F internal temperature.
4. Serve & Enjoy:
Carefully open the packets (watch for steam!).
Drizzle extra teriyaki sauce over the chicken.
Garnish with sesame seeds and sliced green onions.
Serve as-is or with cooked rice or quinoa for a complete meal.
Nutritional Information
Calories: 410
Protein: 38g
Carbohydrates: 38g
Fat: 12g
Fiber: 4g
Sodium: 780mg
Notes & Tips
Chicken Substitutes: Swap chicken for salmon or tofu for a pescatarian or vegetarian option.
Make it Spicy: Add red pepper flakes or sriracha for heat.
Meal Prep Friendly: Assemble packets ahead of time and refrigerate for up to 24 hours before cooking.
Carb Options: Serve with rice, quinoa, or cauliflower rice for a low-carb option.
Camping Tip: Cook over a campfire on a grate for 20-25 minutes, flipping once.
This dish is an easy flavorful meal with minimal cleanup—perfect for weeknights, BBQs, or outdoor adventures!