You’re going to love these! Teriyaki Chicken and Pineapple Foil Packets are sweet, savory, juicy, and ridiculously easy — perfect for grilling, baking, or even camping. 🥢🍍🔥
🍗🍍 Teriyaki Chicken and Pineapple Foil Packets
📝 Ingredients (Serves 4)
Main:
-
4 boneless, skinless chicken breasts or thighs
-
1 1/2 cups pineapple chunks (fresh or canned, drained)
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 small red onion, sliced
-
2 cups cooked rice (white, jasmine, or brown)
Teriyaki Sauce:
-
1/3 cup low-sodium soy sauce
-
2 tbsp honey or brown sugar
-
1 tbsp rice vinegar or apple cider vinegar
-
1 tbsp sesame oil (or olive oil)
-
2 cloves garlic, minced
-
1 tsp grated ginger (or 1/4 tsp ground)
-
1 tsp cornstarch + 1 tbsp water (to thicken)
For Garnish (optional):
-
Sesame seeds
-
Sliced green onions
-
Lime wedges
🔥 Instructions
1. Make the teriyaki sauce:
-
In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
-
Mix cornstarch with water and stir into sauce to thicken. Remove from heat.
2. Prep the foil packets:
-
Preheat grill to medium or oven to 400°F (200°C).
-
Cut 4 large pieces of heavy-duty aluminum foil (about 12″ x 14″).
-
On each foil sheet, place:
-
A scoop of cooked rice
-
A chicken breast or thigh
-
Pineapple chunks
-
Bell pepper and onion slices
-
3. Add sauce and seal:
-
Spoon 2–3 tablespoons of teriyaki sauce over each packet.
-
Fold foil into tightly sealed packets, crimping edges well.
4. Cook:
-
Grill: Place packets on grill for 15–18 minutes, turning once.
-
Oven: Bake for 20–25 minutes, or until chicken is cooked through (165°F / 74°C internal temp).
5. Serve:
-
Carefully open packets (watch the steam!). Garnish with sesame seeds, green onions, and a squeeze of lime.
🌟 Tips & Variations:
-
Want extra flavor? Marinate chicken in some teriyaki sauce for 30 minutes before assembling.
-
Add veggies: Snap peas, broccoli, or zucchini work great in these packets.
-
No rice? Try with cooked quinoa or cauliflower rice.