Teriyaki Chicken and Pineapple Foil Packets
Juicy chicken, sweet pineapple, and colorful veggies in a zesty teriyaki sauce, sealed in foil packets for effortless one-dish cooking. Perfect for weeknights or barbecues.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 4 small boneless skinless chicken breasts or thighs
- 1 red bell pepper, cut into bite-size pieces
- 1 cup fresh pineapple, cut into bite-size pieces
- 1 red onion, cut into bite-size pieces
- 1 1/2 cups snap peas
- Salt and pepper to taste
- 1 cup teriyaki sauce (divided)
- Scallions, sliced for garnish
- Toasted sesame seeds for garnish
- Additional teriyaki sauce for serving
Instructions
- Lay out four 12x12-inch squares of heavy duty aluminum foil and spray with non-stick spray.
- Season chicken with salt and pepper.
- Coat chicken in 1/2 cup of teriyaki sauce.
- Place one piece of chicken on each square of foil.
- In a mixing bowl, toss bell peppers, pineapple, red onions, and snap peas with remaining 1/2 cup teriyaki sauce.
- Season with salt and pepper.
- Evenly distribute vegetables and pineapple onto each chicken piece.
- Fold foil sides up and over tightly to form enclosed packets.
- For grill: Preheat to medium, place packets on grill, close lid, and cook 15-20 minutes, turning once halfway.
- For oven: Preheat to 425°F and bake 20-25 minutes.
- Open packets carefully, releasing steam.
- Sprinkle with scallions and sesame seeds.
- Serve with additional teriyaki sauce.
Notes
Use heavy duty foil to prevent tears.
Avoid overfilling packets to prevent bursting.
Let chicken rest 5 minutes before serving to retain juices.
Opt for reduced-sodium teriyaki sauce for a lighter flavor.
Add baby carrots or zucchini for variety.
Avoid overfilling packets to prevent bursting.
Let chicken rest 5 minutes before serving to retain juices.
Opt for reduced-sodium teriyaki sauce for a lighter flavor.
Add baby carrots or zucchini for variety.