Teriyaki Chicken and Pineapple Foil Packets are a fun and delicious way to make a meal that’s both easy to prepare and bursting with flavor! The chicken stays juicy and tender, while the pineapple adds a sweet and tangy contrast to the savory teriyaki sauce. The foil packet method ensures everything cooks together in its own juices, creating a deliciously flavorful, hassle-free meal.
Here’s a simple and tasty recipe for Teriyaki Chicken and Pineapple Foil Packets:
Teriyaki Chicken and Pineapple Foil Packets Recipe
Ingredients:
-
4 boneless, skinless chicken breasts
-
1 cup pineapple chunks (fresh or canned)
-
1/4 cup teriyaki sauce (store-bought or homemade)
-
2 tablespoons olive oil
-
1 tablespoon soy sauce
-
2 teaspoons honey (optional for extra sweetness)
-
2 garlic cloves, minced
-
1 teaspoon fresh ginger, grated (optional for extra flavor)
-
1 tablespoon sesame seeds (optional, for garnish)
-
Green onions, chopped (optional, for garnish)
-
Salt and pepper, to taste
Instructions:
1. Prepare the Chicken:
-
Preheat your grill to medium-high heat or oven to 375°F (190°C).
-
Season the chicken breasts with a little salt and pepper on both sides.
2. Make the Teriyaki Marinade:
-
In a small bowl, mix together the teriyaki sauce, olive oil, soy sauce, honey, minced garlic, and grated ginger (if using).
-
Stir well to combine.
3. Marinate the Chicken:
-
Place the chicken breasts in a shallow dish or a resealable plastic bag and pour the teriyaki marinade over them.
-
Let it marinate for at least 15 minutes (or up to 2 hours if you have more time).
4. Prepare the Foil Packets:
-
Tear off 4 large sheets of aluminum foil (about 12 inches each).
-
Place a chicken breast in the center of each piece of foil.
-
Spoon some of the pineapple chunks over each chicken breast.
-
Drizzle some of the remaining marinade over the chicken and pineapple.
5. Seal the Foil Packets:
-
Fold the sides of the foil over the chicken and pineapple, then roll up the ends to seal the packet tightly. Make sure it’s sealed well so the juices stay inside as it cooks.
6. Cook the Foil Packets:
-
Grill method: Place the foil packets on the preheated grill and cook for 25-30 minutes, flipping the packets halfway through to ensure even cooking. The chicken should reach an internal temperature of 165°F (75°C).
-
Oven method: Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (165°F or 75°C).
7. Serve:
-
Carefully open the foil packets (watch out for hot steam) and serve the chicken with the pineapple and juices.
-
Garnish with sesame seeds and chopped green onions if desired for extra flavor and crunch.
Serving Suggestions:
-
Rice: Serve the Teriyaki Chicken and Pineapple over a bed of steamed white rice, brown rice, or cauliflower rice for a low-carb option.
-
Vegetables: Pair it with grilled veggies, like asparagus, broccoli, or zucchini, for a well-rounded meal.
-
Salad: A light cucumber salad or Asian slaw would also be a perfect complement to this dish.
Why You’ll Love This Recipe:
-
Flavor-packed: The teriyaki sauce, combined with the sweetness of pineapple, creates a deliciously sweet and savory flavor combination.
-
Easy cleanup: The foil packet method makes cleanup super easy — just throw away the foil after you’re done!
-
Moist and Tender Chicken: The chicken steams in its own juices, staying incredibly moist and tender.
-
Customizable: You can easily adjust the level of sweetness or add other ingredients like bell peppers, onions, or even some chili flakes for heat.
This Teriyaki Chicken and Pineapple Foil Packets recipe is perfect for a quick weeknight dinner, camping trip, or even a BBQ gathering. It’s delicious, healthy, and so easy to make. I hope you enjoy it! Let me know how it turns out!