Teriyaki Chicken and Pineapple Foil Packets
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.
- 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
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
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.
