Why You’ll Love This Recipe

These Teriyaki Chicken and Pineapple Foil Packets are a flavorful and easy meal that’s perfect for busy weeknights, barbecues, or camping trips. The sweet and savory combination of tender chicken, juicy pineapple, and crisp veggies coated in a rich teriyaki sauce creates a delightful harmony of flavors. The foil packet method ensures that everything stays juicy and cooks evenly, and the cleanup is a breeze! Whether you’re cooking on the grill or in the oven, this dish is a guaranteed crowd-pleaser.

Ingredients

2 boneless, skinless chicken breasts
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 carrot, thinly sliced
1 zucchini, sliced
2 green onions, chopped
Salt and pepper to taste
Aluminum foil for wrapping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your grill or oven to 400°F (200°C).
Cut four large pieces of aluminum foil (enough to wrap the chicken and vegetables).
In a small bowl, combine the teriyaki sauce and olive oil. Stir to blend.
Place each chicken breast in the center of a piece of foil. Season with salt and pepper to taste.
Arrange the pineapple chunks, red bell pepper, carrot, zucchini, and green onions on top of the chicken.
Drizzle the teriyaki sauce mixture over the chicken and vegetables.
Fold the edges of the foil to create a sealed packet. Ensure the packet is tightly closed to trap the steam inside.
Place the foil packets on the grill or in the oven. Cook for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Carefully open the foil packets (be cautious of hot steam) and serve immediately.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 25-30 minutes

Variations

Add more veggies: Feel free to add other vegetables like mushrooms, broccoli, or snap peas for extra flavor and texture.
Use chicken thighs: If you prefer darker meat, swap chicken breasts for thighs for a richer flavor.
Grilled Pineapple: You can grill the pineapple separately for an extra smoky taste before adding it to the foil packet.
Spicy kick: Add a dash of red pepper flakes or a sliced jalapeño for some heat.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop over medium heat until warmed through. You can also reheat in the oven at 350°F (175°C) for about 10-15 minutes.

FAQs

1. Can I make Teriyaki Chicken and Pineapple Foil Packets in the oven?

Yes, you can! Just preheat your oven to 400°F (200°C) and bake the foil packets for 25-30 minutes.

2. What if I don’t have teriyaki sauce?

You can substitute with soy sauce mixed with a little honey and ginger to mimic the flavor of teriyaki sauce.

3. Can I use frozen chicken for this recipe?

It’s best to use fresh chicken, as frozen chicken may not cook evenly in the foil packets. If using frozen chicken, ensure it is fully thawed before cooking.

4. How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).

5. Can I grill the foil packets?

Yes, grilling is an excellent option for cooking these foil packets. Just ensure your grill is preheated to 400°F (200°C) for even cooking.

6. How can I make this dish vegetarian?

You can omit the chicken and add more vegetables like mushrooms, tofu, or tempeh for a delicious vegetarian alternative.

7. Can I double the recipe?

Yes, you can easily double or even triple the recipe. Just ensure you have enough foil and space on the grill or in the oven to cook the packets.

8. How do I prevent the chicken from drying out?

Make sure to seal the foil packets tightly to trap moisture and steam, keeping the chicken tender and juicy.

9. Can I use a different sauce instead of teriyaki?

Certainly! You can try a honey mustard sauce, BBQ sauce, or even a garlic and soy sauce mixture for different flavor profiles.

10. Is this recipe gluten-free?

Yes, as long as you use gluten-free teriyaki sauce, this recipe can be enjoyed by those following a gluten-free diet.

Conclusion

Teriyaki Chicken and Pineapple Foil Packets offer a delicious, hassle-free meal with minimal cleanup. Perfect for grilling, baking, or even camping, this dish is both flavorful and nutritious. Customize it with your favorite veggies or proteins to suit your tastes. Whether you’re hosting a summer BBQ or simply looking for a quick and easy dinner, these foil packets will become a go-to recipe that everyone will love.

Teriyaki Chicken and Pineapple Foil Packets

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These delicious Teriyaki Chicken and Pineapple Foil Packets combine tender chicken breasts with juicy pineapple, bell pepper, carrot, and zucchini, all coated in a flavorful teriyaki sauce. Perfect for a quick and easy dinner, these foil packets are packed with flavor and make clean-up a breeze.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 2 servings
Category: Dinner
Method: Grilling
Cuisine: Asian-inspired
Diet: Gluten Free

Instructions

Preheat your grill or oven to 400°F (200°C).
Lay out two large sheets of aluminum foil. Place one chicken breast in the center of each sheet.
In a small bowl, mix the teriyaki sauce and olive oil. Drizzle the sauce mixture over each chicken breast.
Top each chicken breast with pineapple chunks, red bell pepper slices, carrot slices, zucchini slices, and green onions.
Season with salt and pepper to taste.
Fold the edges of the foil over the ingredients, creating a sealed packet. Make sure it’s tightly closed to trap the steam inside.
Grill or bake the foil packets for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Carefully open the foil packets (be cautious of hot steam) and serve.

Notes

You can substitute chicken breasts with chicken thighs if preferred.
For a spicy kick, add a dash of red pepper flakes to the sauce mixture.
This recipe can easily be made ahead and stored in the fridge for up to 24 hours before cooking.