🍍 Teriyaki Chicken & Pineapple Foil Packets
A sweet-and-savory, no-mess meal perfect for the grill or oven.
🛒 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 cup broccoli florets (or snap peas)
- ½ small red onion, sliced
- ¾ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt & black pepper to taste
- Optional: sesame seeds, sliced green onions
👩🍳 Instructions
1️⃣ Prep
- Preheat grill to medium-high (or oven to 400°F / 200°C).
- Tear 4 large sheets of heavy-duty foil.
2️⃣ Assemble
- Place chicken in center of each foil sheet.
- Season lightly with salt and pepper.
- Top with pineapple, vegetables, and garlic.
- Drizzle with olive oil and spoon teriyaki sauce over everything.
3️⃣ Seal
- Fold foil over and crimp edges tightly to seal (leave slight room for steam).
4️⃣ Cook
- Grill: 15–20 minutes
- Oven: 20–25 minutes
Cook until chicken reaches 165°F (74°C).
5️⃣ Finish
Carefully open (watch steam). Garnish with sesame seeds and green onions.
🍚 Serve With
- Steamed rice
- Coconut rice
- Cauliflower rice
- Noodles
💡 Tips
- Thighs stay juicier than breasts.
- Add a splash of pineapple juice for extra sweetness.
- For caramelization, open packets last 3–5 minutes of cooking.
If you’d like, I can give you a homemade teriyaki sauce recipe or a meal-prep version next.
