Teriyaki Pineapple Chicken Foil Packets

These Teriyaki Pineapple Chicken Foil Packets are a quick, flavorful, and mess-free meal. Juicy chicken, sweet pineapple, colorful vegetables, and a homemade teriyaki sauce are wrapped in foil and baked or grilled until perfectly tender.

Ingredients

For the Foil Packets

• 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 (optional)
• 2 tbsp olive oil

Homemade Teriyaki Sauce

• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (60 ml) pineapple juice
• 3 tbsp honey or brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water

Garnish

• 2 green onions, sliced
• 1 tbsp sesame seeds
• Fresh cilantro (optional)

Instructions

1. Preheat the oven to 400°F (200°C) or preheat the grill to medium-high heat.
2. In a small saucepan, combine the soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger. Bring to a gentle simmer.
3. Mix the cornstarch with the water and stir it into the sauce. Cook for 1–2 minutes, until thickened. Remove from the heat.
4. Cut 4 large sheets of heavy-duty aluminum foil.
5. Place one chicken breast in the center of each sheet.
6. Divide the pineapple, bell peppers, onion, and broccoli among the packets.
7. Drizzle the vegetables with olive oil and season lightly with salt and pepper.
8. Spoon the teriyaki sauce evenly over each packet.
9. Fold the foil over the ingredients and seal the edges tightly to create leak-proof packets.

Oven Method

1. Place the foil packets on a baking sheet.
2. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Grill Method

1. Place the packets on the grill.
2. Grill for 20–25 minutes, turning once halfway through cooking.
3. Carefully open the packets, allowing the hot steam to escape.
4. Sprinkle with green onions, sesame seeds, and fresh cilantro before serving.

Tips

• Use chicken thighs for extra juicy, flavorful results.
• Cut the vegetables into similar-sized pieces for even cooking.
• Add snap peas, zucchini, or carrots for extra color and nutrition.
• For a spicy version, stir 1 teaspoon sriracha or a pinch of red pepper flakes into the teriyaki sauce.

Serving Suggestions

• Steamed jasmine rice
• Brown rice
• Fried rice
• Lo mein noodles
• Cauliflower rice
• Asian cucumber salad

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken and vegetables for up to 3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Calories: Approximately 360 calories per serving