Teriyaki Chicken and Pineapple Foil Packets

Here’s an easy, juicy Teriyaki Chicken and Pineapple Foil Packets recipe—perfect for oven, grill, or campfire.

Teriyaki Chicken and Pineapple Foil Packets

Ingredients

• 1½ lbs boneless, skinless chicken breast or thighs, cut into chunks

• 1½ cups fresh pineapple chunks (or canned, drained)

• ¾ cup teriyaki sauce (store-bought or homemade)

• 1 bell pepper, sliced (optional)

• ½ red onion, sliced (optional)

• 1 tbsp olive oil

• Salt & pepper, to taste

• Sesame seeds & green onions, for garnish (optional)

Instructions

1. Prep packets
   Preheat oven to 400°F (205°C) or grill to medium-high. Lay out 4 large sheets of heavy-duty foil.

2. Assemble
   Divide chicken and pineapple among foil sheets. Add bell pepper and onion if using. Drizzle with olive oil and teriyaki sauce. Season lightly with salt and pepper.

3. Seal
   Fold foil tightly into packets, sealing edges well.

4. Cook

   • Oven: Bake 25–30 minutes

   • Grill: 15–20 minutes, flipping once
     Chicken should reach 165°F (74°C).

5. Finish
   Carefully open packets (steam!). Garnish with sesame seeds and green onions.

Serving Ideas

• Spoon over steamed rice or coconut rice

• Serve with noodles or cauliflower rice

• Add a side of snap peas or broccoli

Variations

• Spicy: Add sriracha or red pepper flakes

• Hawaiian BBQ: Use half teriyaki + half BBQ sauce

• Low-carb: Skip pineapple and add zucchini

If you’d like, I can give you a 3-ingredient version, air fryer method, or a make-ahead freezer option.