Teriyaki Chicken and Pineapple Foil Packets
A simple, flavor-packed meal perfect for the oven, grill, or campfire! Juicy chicken, tangy pineapple, and crisp veggies all come together in one easy-to-clean-up foil packet.
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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
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Instructions
1. Preheat
Oven: to 400°F (200°C)
Grill: to medium-high heat
2. Prepare the foil packets
Tear off 2 large sheets of aluminum foil (about 12×18 inches each).
Lightly brush each with olive oil to prevent sticking.
3. Assemble the packets
Place one chicken breast in the center of each foil sheet.
Season both sides with salt and pepper.
Arrange pineapple chunks, red bell pepper, carrot, zucchini, and green onions over the chicken.
4. Add the sauce
Drizzle each packet with teriyaki sauce and a little more olive oil if desired.
5. Seal the packets
Fold the long sides of foil over the food, then fold in the ends to seal tightly, leaving a little space inside for steam circulation.
6. Cook
Oven: Place packets on a baking sheet and bake for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C).
Grill: Cook over medium-high heat for 20–25 minutes, flipping halfway through.
7. Serve
Carefully open the foil (watch out for steam!).
Garnish with extra chopped green onions or sesame seeds if desired.
Serve hot with rice, noodles, or a side salad.