Pineapple Teriyaki Chicken Foil Packets

Pineapple Teriyaki Chicken Foil Packets

These easy foil-packet dinners feature tender chicken breasts seasoned and glazed with a sweet and savory teriyaki sauce, paired with chunks of juicy pineapple, zucchini, bell peppers, and fresh green onions. Baked or grilled in individual foil packets, they lock in all the moisture and flavor with virtually zero cleanup.

Ingredients

• 2-3 chicken breasts (cut into portions or left whole)

• 1 cup pineapple chunks (fresh or canned, drained)

• 1 zucchini, sliced into rounds

• 1 red bell pepper, chopped

• 1/3 cup teriyaki sauce

• Salt, pepper, and garlic powder to taste

• Fresh green onions (chopped, for garnish)

Step-by-Step Instructions

1. Prep the Foil Sheets: Cut 4 large sheets of heavy-duty aluminum foil (about 12×12 inches each). Spray lightly with cooking spray or brush with oil.

2. Layer the Vegetables: Divide the sliced zucchini and chopped red bell peppers evenly among the center of each foil sheet.

3. Add the Chicken: Place a chicken breast on top of the vegetables in each packet. Season each piece of chicken with a pinch of salt, pepper, and garlic powder.

4. Add Pineapple and Sauce: Arrange the pineapple chunks around and on top of the chicken. Generously drizzle teriyaki sauce over the chicken, vegetables, and pineapple.

5. Seal the Packets: Bring the long sides of the foil up together and fold them over the top to cover the food. Fold the short ends up and seal tightly to create a sealed packet, leaving a little room inside for air circulation.

6. Bake or Grill:

   • Oven method: Bake at 200°C (400°F) for 20 to 25 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 165°F).

   • Grill method: Place on a preheated grill over medium-high heat for 15 to 20 minutes.

7. Serve: Carefully open the foil packets (watch out for hot steam!), garnish with freshly chopped green onions, and enjoy straight from the foil or transfer to a plate.