Tender chicken tossed in a glossy teriyaki sauce with sweet pineapple, colorful veggies, and garlic—all sealed in foil and cooked to perfection. Minimal cleanup, maximum flavor!
Ingredients (Serves 4)
Main
-
1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
-
2 cups pineapple chunks (fresh or canned, drained)
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 small red onion, sliced
Teriyaki Sauce
-
½ cup teriyaki sauce (use low-sodium if possible)
-
1 tbsp soy sauce
-
1 tbsp honey or brown sugar
-
1 tsp sesame oil
-
2 cloves garlic, minced
-
1 tsp fresh grated ginger (optional)
Optional Garnish
-
Sesame seeds
-
Chopped green onions
Instructions
Oven Method
-
Preheat oven to 400°F (200°C).
-
Cut 4 large sheets of heavy-duty foil.
-
Divide chicken, pineapple, and veggies evenly among foil sheets.
-
Whisk teriyaki sauce ingredients and spoon over each packet.
-
Fold foil tightly to seal.
-
Bake 25–30 minutes, until chicken is cooked through.
-
Carefully open packets, garnish, and serve.
Grill Method
-
Grill foil packets over medium heat for 15–18 minutes, turning once.
Serving Ideas
-
Over steamed rice or brown rice
-
With quinoa or cauliflower rice
-
Add a squeeze of lime for brightness
Tips & Variations
-
Swap chicken for salmon or shrimp
-
Add broccoli, snap peas, or zucchini
-
For thicker sauce, open foil and broil 2–3 minutes
Q & A
Q: Can I prep these ahead?
A: Yes! Assemble up to 24 hours ahead and refrigerate.
Q: Are these freezer-friendly?
A: Yes—freeze uncooked packets up to 2 months.
Q: Can I make it healthier?
A: Use low-sugar teriyaki sauce and add extra veggies.
