Teriyaki Chicken and Pineapple Foil Packets
Description
These Teriyaki Chicken and Pineapple Foil Packets are a delicious combination of juicy chicken, sweet pineapple, and colorful vegetables coated in a savory teriyaki glaze. Cooked in individual foil packets, they stay tender, flavorful, and require minimal cleanup—perfect for grilling, baking, or camping meals.
Ingredients
- 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, sliced
- ½ cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat the oven to 200°C (400°F) or preheat a grill to medium-high heat.
- In a large bowl, combine chicken, pineapple, bell peppers, onion, teriyaki sauce, olive oil, garlic powder, and black pepper.
- Cut four large sheets of heavy-duty aluminum foil.
- Divide the chicken mixture evenly among the foil sheets.
- Fold and seal each packet tightly to lock in the juices.
- Place packets on a baking sheet or grill.
- Cook for 20–25 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
- Carefully open the packets, garnish with green onions and sesame seeds, and serve.
Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs stay especially juicy and work perfectly in this recipe.
Q: Can I prepare the packets ahead of time?
A: Absolutely. Assemble the packets up to 24 hours in advance and refrigerate until ready to cook.
Q: What vegetables can I substitute?
A: Broccoli, zucchini, snap peas, carrots, or mushrooms are excellent alternatives.
Q: Can I make this recipe on a campfire?
A: Yes. Place the packets over hot coals and cook for about 20–25 minutes, turning once.