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Teriyaki Chicken Pineapple Foil Packets

Enjoy the flavors of a tropical beach vacation with these easy-to-make teriyaki chicken pineapple foil packets that require minimal cleanup.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless, skinless chicken breasts
  • 1 cup Fresh pineapple, diced Use fresh for best flavor, canned in juice works in a pinch
  • 1/2 cup Teriyaki sauce Don’t be shy with this ingredient!
  • 1 Red bell pepper, sliced
  • 1 Green bell pepper, sliced
  • 1 small Red onion, sliced
  • 2 cloves Garlic, minced Minced finely to prevent bitterness
  • 1 tablespoon Olive oil For tossing vegetables
  • Salt and pepper To taste
Optional Add-Ins
  • Cooked rice or quinoa, for serving
  • Chopped green onions, for garnish
  • Sesame seeds, for crunch
  • Extra vegetables like snap peas or carrots

Method
 

Preparation
  1. Trim any excess fat off the chicken breasts and pat them dry with a paper towel.
  2. Season both sides generously with salt and pepper.
  3. If possible, marinate the chicken in teriyaki sauce for at least 30 minutes.
Prep The Pineapple And Vegetables
  1. Slice the skin off the fresh pineapple and cut into bite-sized chunks.
  2. Slice the red and green bell peppers and red onion into thin strips.
  3. Mince the garlic finely and toss the pineapple, peppers, onion, and garlic together with olive oil in a bowl.
Assemble The Foil Packets
  1. Lay out large sheets of heavy-duty aluminum foil and place one seasoned chicken breast in the center of each.
  2. Spoon the pineapple and vegetable mixture over each chicken breast and drizzle with teriyaki sauce.
  3. Fold the foil up to seal each packet, leaving a small pocket of air inside.
Cook The Packets
  1. Preheat your grill to medium-high heat or set your oven to 400°F (204°C).
  2. Place the sealed packets on the grill grates or on a baking sheet in the oven.
  3. Cook for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Let the packets rest for five minutes before opening.

Notes

Leftover packets store well for up to three days in the fridge or can be frozen. For reheating, use the microwave for about two minutes or heat in a 350°F oven for 10-15 minutes. Customize with different proteins or veggies as desired.