This dish is a one-packet wonder that brings together tender chicken breasts, juicy pineapple chunks, and colorful vegetables, all glazed in a rich, sweet-savory teriyaki sauce. Wrapped in foil and cooked to perfection, the ingredients steam in their own juices, locking in flavor and moisture. Whether you’re firing up the grill or using your oven, these foil packets are a no-mess, no-fuss way to enjoy a balanced, flavorful meal. It’s perfect for busy weeknights, summer BBQs, or meal prep with flair.
Ingredients:
For the Foil Packets (Serves 4):
- 4 boneless, skinless chicken breasts
- 1½ cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup snap peas or green beans (optional)
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Teriyaki Sauce:
- ½ cup soy sauce (low sodium preferred)
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
For Garnish:
- Sesame seeds
- Sliced green onions
- Lime wedges (optional)
Instructions:
1. Make the Teriyaki Sauce:
In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. If you prefer a thicker glaze, stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and let cool slightly.
2. Prep the Chicken and Veggies:
Pat the chicken breasts dry and season lightly with salt and pepper. In a large bowl, toss the bell peppers, onion, pineapple, and snap peas with olive oil and a few spoonfuls of the teriyaki sauce.
3. Assemble the Foil Packets:
Tear four large sheets of heavy-duty aluminum foil (about 12×16 inches each). Place one chicken breast in the center of each. Spoon the veggie-pineapple mixture evenly over the chicken. Drizzle each packet with 2–3 tablespoons of teriyaki sauce.
4. Seal the Packets:
Fold the long sides of the foil over the chicken and vegetables, then fold the ends to seal tightly. Make sure the packets are well-sealed to trap steam and juices.
5. Cook:
- Grill Method: Preheat grill to medium heat. Place foil packets on the grill and cook for 15–20 minutes, flipping once halfway through, until chicken reaches an internal temperature of 165°F (74°C).
- Oven Method: Preheat oven to 400°F (200°C). Place packets on a baking sheet and bake for 25–30 minutes.
- Campfire Method: Place packets on hot coals and cook for 15–20 minutes, turning occasionally.
6. Rest and Serve:
Let the packets rest for 5 minutes before carefully opening (watch for steam!). Transfer to plates or serve directly in the foil for a rustic touch.
7. Garnish:
Sprinkle with sesame seeds and green onions. Add a squeeze of lime for brightness if desired.
Serving Suggestions:
- Serve over steamed jasmine rice, coconut rice, or quinoa.
- Pair with a crisp cucumber salad or grilled corn.
- Add a drizzle of extra teriyaki sauce or a dollop of sriracha mayo for heat.
This recipe is a tropical canvas for your creativity, My. Want to swap in tofu or salmon? Or maybe add mango or chili flakes for a sweet-spicy twist? I’ve got ideas to keep your foil-packet game sizzling—just say the word! 🍍🔥🍗
Inspired by this foil-packet recipe and Naomi’s teriyaki chicken version for their vibrant, easy-to-love flavors. Let me know if you’d like a vegetarian or air fryer version next!