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
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Preheat the grill or oven to 375°F (190°C).
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Lay out two large sheets of aluminum foil, one for each packet. Drizzle each sheet with olive oil.
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Place one chicken breast in the center of each sheet of foil.
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Top each chicken breast with pineapple chunks, red bell pepper slices, carrot, zucchini, and green onions.
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Drizzle teriyaki sauce over the chicken and vegetables, then season with salt and pepper.
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Fold the sides of the foil over the chicken and vegetables, sealing tightly to create a packet.
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Grill for 25-30 minutes or bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
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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
