Teriyaki Chicken and Pineapple Foil Packets Recipe
Love easy dinners? Try teriyaki chicken and pineapple foil packets made with juicy chicken, fresh pineapple, and savory teriyaki sauce.
Equipment
- Large baking sheet or grill
- Heavy-duty aluminum foil
- Sharp knife
- Cutting board
- Small bowl
- Spoon or brush
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup broccoli florets
- ¾ cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon sesame seeds optional
- 2 green onions sliced (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) or preheat your grill to medium heat.
- Lay out four large pieces of foil on your counter. Lightly brush the center of each with olive oil.
- Divide the chicken evenly among the foil sheets. Add pineapple chunks, bell peppers, and broccoli on top of the chicken.
- In a small bowl, mix teriyaki sauce, garlic powder, salt, and black pepper. Spoon the sauce evenly over each packet, making sure everything is well coated.
- Fold the foil up and over the ingredients, sealing the edges tightly to create packets.
- Place packets on a baking sheet and bake for 25–30 minutes, or grill for 20–25 minutes, until the chicken is fully cooked and tender.
- Carefully open the packets (watch the steam), garnish with sesame seeds and green onions, and serve hot.