This Teriyaki Chicken and Pineapple Foil Packets recipe is a simple yet flavorful meal that I love to make for an easy dinner. Packed with tender chicken, sweet pineapple chunks, and vibrant veggies, all coated in a delicious teriyaki sauce, it’s a sweet-savory dish that’s perfect for grilling or baking. The foil packet method locks in all the flavors and keeps everything moist, making it a stress-free, fuss-free dinner.
Ingredients
2 boneless, skinless chicken breasts
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 carrot, thinly sliced
1 zucchini, sliced
2 green onions, chopped
Salt and pepper to taste
Aluminum foil for wrapping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the grill or oven to 375°F (190°C).
Lay out two large sheets of aluminum foil, one for each packet.
Drizzle each sheet with olive oil.
Place one chicken breast in the center of each sheet of foil.
Top each chicken breast with pineapple chunks, red bell pepper slices, carrot, zucchini, and green onions.
Drizzle teriyaki sauce over the chicken and vegetables, then season with salt and pepper.
Fold the sides of the foil over the chicken and vegetables, sealing tightly to create a packet.
Grill for 25-30 minutes or bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
Carefully open the foil packets and serve hot.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2 servings
Variations
I like to mix it up sometimes by adding other veggies to the foil packets. Mushrooms, snap peas, or even broccoli would work wonderfully in this recipe. If you’re looking for a bit of heat, I also like to sprinkle some red pepper flakes over the top before sealing the packet. For a fun twist, I’ve also swapped the chicken with shrimp, and it’s just as tasty!
Storage/Reheating
If I have any leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the foil packet in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, I can microwave the contents in a microwave-safe dish for a few minutes until warm.
FAQs
Can I use frozen chicken breasts for this recipe?
While I recommend using fresh chicken breasts for the best texture and flavor, frozen chicken breasts can work too. Just make sure they’re fully thawed before using, as cooking from frozen can result in uneven cooking.
Can I bake the foil packets in the oven if I don’t have a grill?
Yes, absolutely! I bake the foil packets at 375°F (190°C) for 30-35 minutes. The result is just as juicy and flavorful as grilling.
What if I don’t have teriyaki sauce?
If I’m out of teriyaki sauce, I mix together soy sauce, honey, and a little garlic for a quick homemade alternative. The sweetness from the honey and the saltiness from the soy sauce will give you a similar flavor.
Can I prepare these foil packets ahead of time?
Yes, I can prep these foil packets ahead of time and store them in the fridge until I’m ready to cook. Just be sure to seal the foil tightly and keep them cold.
Can I use other fruits instead of pineapple?
Absolutely! I’ve used mango chunks and even peaches in place of pineapple. The sweetness of the fruit pairs perfectly with the savory chicken and vegetables.
Conclusion
I love how easy and delicious this Teriyaki Chicken and Pineapple Foil Packets recipe is. It’s a perfect blend of flavors and textures, and it’s adaptable to whatever ingredients I have on hand. Whether I’m cooking for a special occasion or just want something quick, this recipe always delivers. If you’re looking for a fuss-free meal with plenty of flavor, I definitely recommend giving this one a try.
Recipe:
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Teriyaki Chicken and Pineapple Foil Packets
This Teriyaki Chicken and Pineapple Foil Packets recipe is a delicious and simple meal featuring tender chicken breasts, sweet pineapple chunks, and a variety of colorful veggies, all coated in savory teriyaki sauce. Perfect for grilling or baking, this easy dinner offers a fuss-free cooking experience with minimal clean-up. It’s a sweet-savory dish that’s ideal for busy weeknights or special occasions. Try this recipe for a healthy, flavorful, and hassle-free meal that everyone will love!
- Total Time: 40 minutes
- Yield: 2 servings
Ingredients
2 boneless, skinless chicken breasts
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 carrot, thinly sliced
1 zucchini, sliced
2 green onions, chopped
Salt and pepper to taste
Aluminum foil for wrapping
Instructions
-
Preheat the grill or oven to 375°F (190°C).
-
Lay out two large sheets of aluminum foil, one for each packet. Drizzle each sheet with olive oil.
-
Place one chicken breast in the center of each sheet of foil.
-
Top each chicken breast with pineapple chunks, red bell pepper slices, carrot, zucchini, and green onions.
-
Drizzle teriyaki sauce over the chicken and vegetables, then season with salt and pepper.
-
Fold the sides of the foil over the chicken and vegetables, sealing tightly to create a packet.
-
Grill for 25-30 minutes or bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
-
Carefully open the foil packets and serve hot.
Notes
Feel free to substitute the chicken with shrimp for a seafood twist.
If you want to spice things up, add red pepper flakes before sealing the foil packets.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat by placing the foil packet in the oven at 350°F (175°C) for 10-15 minutes or microwave the contents.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Grilled, Easy Meals
- Method: Grilled or Baked
- Cuisine: American, Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 2 servings
- Calories: 350 kcal
