Teriyaki Pineapple Chicken Foil Packets
These Teriyaki Pineapple Chicken Foil Packets are a quick, flavorful meal featuring juicy chicken, sweet pineapple, colorful vegetables, and a savory teriyaki glaze. Perfect for the grill, oven, or campfire, they’re easy to prepare with minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Teriyaki Sauce
- ½ cup teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil (optional)
Garnish
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
- Lime wedges
Instructions
- Preheat the grill to medium-high heat (about 400°F / 200°C) or the oven to 400°F (200°C).
- In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, garlic, ginger, and sesame oil.
- Lay out four large sheets of heavy-duty aluminum foil.
- Divide the chicken evenly among the foil sheets. Season lightly with salt and pepper.
- Top each chicken breast with pineapple chunks, bell peppers, onion, and broccoli.
- Spoon the teriyaki sauce evenly over each packet.
- Fold the foil tightly around the ingredients, sealing the edges well to keep the juices inside.
- Grill: Cook for 20–25 minutes, turning once halfway through.
Oven: Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). - Carefully open the packets, allowing the steam to escape.
- Garnish with sesame seeds, green onions, and cilantro. Serve with lime wedges if desired.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20–30 minutes
- Total Time: 35–45 minutes
Servings: 4
Tips
- Cut the vegetables into similar-sized pieces for even cooking.
- Chicken thighs stay extra juicy and are a great alternative to chicken breasts.
- Add sliced zucchini, snap peas, mushrooms, or carrots for more vegetables.
- Serve over steamed rice, jasmine rice, quinoa, or cauliflower rice.
- For a spicy kick, add a drizzle of sriracha or a pinch of red pepper flakes before sealing the packets.