Teriyaki Chicken and Pineapple Foil Packets

Ingredients You’ll Need

• Boneless, skinless chicken breasts or thighs (cut into bite-size pieces)
• Fresh pineapple chunks (or canned pineapple, drained)
• Bell peppers (red, yellow, or green), sliced
• Red onion, sliced
• Teriyaki sauce (store-bought or homemade)
• Garlic, minced
• Fresh ginger, grated (optional but recommended)
• Olive oil
• Salt and black pepper
• Green onions and sesame seeds for garnish

Step-by-Step Method

Step 1: Prepare the Ingredients

Start by cutting the chicken into evenly sized pieces so they cook at the same rate. Slice the bell peppers and onion into thin strips. If using fresh pineapple, remove the skin and core, then cut it into chunks.

Lay out large sheets of heavy-duty aluminum foil on a clean surface. Each packet should be large enough to fold securely around the ingredients.

Step 2: Season the Chicken

Place the chicken pieces into a mixing bowl. Drizzle lightly with olive oil and season with salt and black pepper. Add the minced garlic and grated ginger, then toss everything together so the chicken is evenly coated.

This step builds a flavorful base before the sauce is added.

Step 3: Assemble the Foil Packets

Divide the seasoned chicken evenly among the foil sheets, placing it in the center of each one. Top the chicken with pineapple chunks, sliced bell peppers, and red onion.

Pour teriyaki sauce generously over the contents of each packet, ensuring everything is coated. The sauce will caramelize slightly as it cooks, enhancing the sweet-savory flavor.

Step 4: Seal the Packets

Bring the long sides of the foil together and fold them over several times to seal. Fold in the short ends tightly to create a secure packet. Leave a small amount of space inside the packet to allow steam to circulate.

Proper sealing is important to prevent leaks and ensure even cooking.

Step 5: Cook the Packets

Oven Method:
Place the foil packets on a baking sheet and bake in a preheated oven at 400°F (200°C) for 25–30 minutes, or until the chicken is fully cooked and tender.

Grill Method:
Place the packets on a preheated medium grill. Cook for about 20–25 minutes, turning once halfway through.

In both methods, the chicken should be cooked through and the vegetables tender but still vibrant.

Step 6: Finish and Serve

Carefully open the foil packets—hot steam will escape. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and texture.

Serve the teriyaki chicken and pineapple directly from the packet or spoon it over steamed rice, noodles, or quinoa for a complete meal.

Tips for Best Results

• Use chicken thighs for extra juiciness, or breasts for a leaner option.
• Add snap peas, zucchini, or broccoli for more vegetables.
• For a thicker sauce, brush extra teriyaki sauce on after cooking.
• Line the foil with parchment paper if you prefer less contact with aluminum.

A Perfect Balance of Sweet and Savory

Teriyaki Chicken and Pineapple Foil Packets are a celebration of flavor, simplicity, and convenience. The sweet pineapple complements the savory teriyaki sauce, while the foil packet method ensures tender chicken and perfectly cooked vegetables every time. Whether you’re cooking at home or outdoors, this dish delivers big taste with minimal effort—making it a recipe you’ll want to return to again and again.