Here’s an easy, juicy Teriyaki Chicken and Pineapple Foil Packets recipe—perfect for the grill or oven 🍍🍗
Teriyaki Chicken and Pineapple Foil Packets
Ingredients (4 packets)
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- ¾ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp soy sauce
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- 1 tsp ginger (fresh grated or ground)
- 1 tbsp olive oil
- Salt & pepper, to taste
- Optional garnish: sesame seeds, green onions
Instructions
Oven Method
- Preheat oven to 400°F (205°C)
- Lay out 4 large sheets of heavy-duty foil
- Divide chicken, pineapple, and veggies evenly among sheets
- Drizzle with olive oil, soy sauce, garlic, and ginger
- Spoon teriyaki sauce over each packet
- Fold foil tightly to seal
- Bake 25–30 minutes, until chicken is cooked through (165°F)
Grill Method
- Preheat grill to medium-high
- Place sealed packets on grill grates
- Grill 18–22 minutes, flipping once
Serve With
- Steamed rice or coconut rice 🍚
- Quinoa or cauliflower rice
- Extra teriyaki sauce for drizzling
Tips & Variations
- Chicken thighs stay extra juicy
- Add snap peas or zucchini
- Use BBQ-teriyaki blend for smoky flavor
- For crispier edges, open packets and broil/grill 2–3 minutes
Make-Ahead
- Assemble packets up to 24 hours ahead
- Keep refrigerated until cooking
If you want, I can also share a sheet-pan version, slow cooker adaptation, or a low-sodium teriyaki sauce recipe.