Here’s a sweet, savory, and super-easy dinner you can make in the oven or on the grill—perfect for busy nights or summer cookouts. 🍍🍗🔥
Teriyaki Chicken and Pineapple Foil Packets
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (or thighs)
- 1½ cups pineapple chunks (fresh or canned, drained)
- ½ cup teriyaki sauce
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans (optional)
- 1 tbsp olive oil
- Salt & pepper, to taste
- Optional garnish: sesame seeds, sliced green onions
Instructions
1. Prep
- Preheat oven to 400°F / 200°C or heat grill to medium-high.
- Tear 4 large sheets of heavy-duty foil.
2. Assemble the Packets
- Place one chicken breast in the center of each foil sheet.
- Season lightly with salt and pepper.
- Top with pineapple chunks, bell pepper, and vegetables.
- Drizzle with olive oil and spoon teriyaki sauce over everything.
3. Seal
- Fold foil over contents and seal tightly, leaving a little space for steam.
4. Cook
- Oven: Bake for 25–30 minutes
- Grill: Cook for 20–25 minutes, flipping once
- Chicken should reach 165°F / 74°C internally.
5. Serve
- Carefully open packets (steam is hot!).
- Garnish with sesame seeds and green onions.
- Serve over rice, noodles, or quinoa.
Tips & Variations
- Use chicken thighs for extra juiciness
- Add sliced onions or zucchini for more veggies
- Swap teriyaki for soy sauce + honey + garlic if needed
If you want, I can also share a sheet-pan version (no foil needed) or a slow cooker teriyaki pineapple chicken that’s just dump-and-go.
