Teriyaki Chicken and Pineapple Foil Packets
Time
- Prep: 10 minutes
- Cook: 25–30 minutes
- Total: ~40 minutes
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 zucchini, sliced
- 2 green onions, chopped
- Salt & pepper to taste
- Aluminum foil
(Optional: onion, broccoli, sesame seeds for garnish)
Instructions
- Preheat oven to 200°C (400°F).
- Prepare foil
- Cut 2 large sheets of aluminum foil and lay them flat.
- Assemble packets
- Place one chicken breast in the center of each foil sheet
- Drizzle with olive oil, season with salt & pepper
- Add pineapple, bell pepper, carrot, zucchini on top
- Add sauce
- Pour teriyaki sauce evenly over everything
- Seal
- Fold the foil tightly to create sealed packets
- Cook
- Place on a baking tray
- Bake for 25–30 minutes until chicken is fully cooked (75°C inside)
- Serve
- Carefully open (steam is hot!)
- Garnish with green onions or sesame seeds
Tips
- You can cook these on the grill instead of the oven for a smoky flavor
- Foil packets lock in moisture, making the chicken juicy and tender
- Add rice or noodles on the side for a full meal
Why You’ll Love It
- One-pan (actually zero-pan!) meal
- Sweet + savory flavor combo
- Super easy cleanup