Teriyaki Chicken and Pineapple Foil Packets lies in their balance of sweet and savory flavors. The tender chicken absorbs the rich teriyaki marinade, while the fresh pineapple chunks add a natural sweetness that caramelizes beautifully as it cooks. Paired with vibrant, crisp vegetables like bell peppers, zucchini, and carrots, each bite is a delightful explosion of textures and flavors. Whether you’re baking these in the oven or grilling them at your next barbecue, the result is a wholesome, flavorful dish that’s as easy to prepare as it is to enjoy. Perfect for busy weeknights or outdoor summer dinners!
Teriyaki Chicken and Pineapple Foil Packets
Ingredients:
- 2 boneless, skinless chicken breasts (cut into bite-sized chunks)
- 1 cup fresh pineapple chunks
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 zucchini, sliced into rounds
- 2 green onions, chopped
- Salt and pepper to taste
- Aluminum foil for wrapping
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Instructions:
- Preheat the oven or grill:
Preheat your oven to 400°F (200°C) or prepare a medium-hot grill. - Prepare the chicken and marinade:
Cut the chicken breasts into bite-sized pieces and place them in a bowl. Pour the teriyaki sauce over the chicken, stirring to coat evenly. Let the chicken marinate for at least 15 minutes while preparing the other ingredients. - Prep the vegetables:
Wash and slice the red bell pepper, carrot, and zucchini into thin, even pieces. Chop the green onions and set them aside for garnish. - Assemble the foil packets:
Tear off four large sheets of aluminum foil, each approximately 12–14 inches long. Lightly coat each piece of foil with olive oil to prevent sticking. - Layer the ingredients:
In the center of each foil sheet, add a layer of marinated chicken (divide evenly between the packets), followed by the pineapple chunks, bell pepper slices, carrot slices, and zucchini rounds. Sprinkle a little salt and pepper on top for extra flavor. - Seal the foil packets:
Fold the long sides of the foil together, pinching the edges to seal. Then fold the shorter ends upward and tightly crimp them together to create a sealed packet. Make sure there are no gaps to trap steam and juices inside. - Cook the packets:
- For the oven: Place the foil packets on a baking sheet and bake for 20–25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- For the grill: Place the foil packets directly on the grill grates. Close the grill lid and cook for 15–20 minutes, flipping halfway through, until the chicken is fully cooked.
- Open and garnish:
Carefully open the foil packets—watch out for the hot steam! Sprinkle the chopped green onions over the cooked chicken and vegetables for a fresh burst of flavor. - Serve:
Serve the foil packets directly on plates for a fun and mess-free meal. You can also pair them with steamed rice or noodles for a heartier dish. - Enjoy your delicious Teriyaki Chicken and Pineapple Foil Packets!
- Preheat the oven or grill:
