This Teriyaki Chicken and Pineapple Foil Packets recipe is a perfect combination of savory chicken and sweet pineapple, all wrapped up with fresh veggies in a zesty teriyaki sauce. The foil packet method seals in all the flavors, resulting in a juicy and flavorful meal every time.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to prepare, making it perfect for busy nights when I want something healthy, delicious, and fuss-free. The foil packets ensure that the chicken stays tender and moist, while the combination of fresh pineapple, bell pepper, carrot, and zucchini adds the perfect touch of sweetness and crunch. Plus, the teriyaki sauce brings everything together with just the right amount of flavor. It’s a great meal for a cozy dinner and cleanup is a breeze with minimal dishes!
Ingredients
2 boneless, skinless chicken breasts
1 cup fresh pineapple chunks
1 tablespoon olive oil
1/4 cup teriyaki sauce
1 red bell pepper, sliced
1 carrot, thinly sliced
2 green onions, chopped
1 zucchini, sliced
Salt and pepper to taste
Aluminum foil for wrapping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 400°F (200°C).
Cut two large pieces of aluminum foil and lay them flat on your countertop.
Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
Pour the teriyaki sauce evenly over the chicken and veggies.
Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Carefully open the foil packets, being cautious of the steam. Garnish with chopped green onions before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2 servings
Variations
Swap the Protein: If I want to switch things up, I can easily substitute the chicken breast with boneless, skinless chicken thighs or even fish fillets like salmon or tilapia for a different flavor.
Vegetable Options: If I don’t have some of the vegetables on hand, I can use other veggies like mushrooms, broccoli, or snap peas to customize the foil packets.
Make it Spicy: If I prefer a little kick, I can add a pinch of red pepper flakes to the teriyaki sauce or even drizzle some sriracha on top before serving.
Add Rice: For a more filling meal, I can serve the chicken and veggies over a bed of rice to soak up the delicious teriyaki sauce.
Storage/Reheating
Storage: If I have leftovers, I can store them in an airtight container in the fridge for up to 3 days. The foil packets work great for storing leftovers!
Reheating: To reheat, I can place the foil packet on a baking sheet and warm it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, I can use a microwave-safe container and reheat for 2-3 minutes until warm.
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FAQs
Can I use frozen chicken breasts for this recipe?
While fresh chicken breasts are preferred, I can use frozen chicken breasts. However, I should make sure to thaw them completely before preparing the foil packets, as cooking from frozen can affect the texture and cooking time.
Can I cook these foil packets on the grill?
Yes! I can easily adapt this recipe to be grilled instead of baked. Preheat the grill to medium heat and cook the foil packets for about 20-25 minutes, flipping halfway through, until the chicken is cooked through.
How can I tell when the chicken is done cooking?
To make sure the chicken is fully cooked, I can use a meat thermometer. The internal temperature of the chicken should reach 165°F (75°C). If I don’t have a thermometer, I can cut into the chicken and check that it’s no longer pink in the center.
Can I prepare these foil packets ahead of time?
Yes! I can assemble the foil packets up to a day ahead and store them in the fridge until I’m ready to bake them. This makes it a great meal prep option for busy days.
Can I use a different type of sauce instead of teriyaki?
Absolutely! If I prefer a different flavor, I can substitute the teriyaki sauce with a barbecue sauce, honey mustard, or a soy sauce-based marinade for a different twist.
Conclusion
These Teriyaki Chicken and Pineapple Foil Packets are an easy, flavorful, and healthy meal that I can prepare in no time. With a perfect balance of savory chicken, sweet pineapple, and crunchy veggies, all wrapped in a delicious teriyaki glaze, it’s a dish the whole family will love. Plus, cleanup is a breeze with the foil packets! Whether I’m cooking for myself or for a group, this recipe always delivers on taste and convenience.
📖 Recipe:
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Teriyaki Chicken and Pineapple Foil Packets
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
These Teriyaki Chicken and Pineapple Foil Packets offer a delicious blend of savory chicken, sweet pineapple, and fresh vegetables, all cooked to perfection in a zesty teriyaki sauce. Perfect for a quick and easy weeknight dinner, the foil packet method keeps the chicken moist and flavorful, making cleanup a breeze.
Ingredients
2 boneless, skinless chicken breasts
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 carrot, thinly sliced
1 zucchini, sliced
2 green onions, chopped
Salt and pepper to taste
Aluminum foil for wrapping
Instructions
- Preheat your oven to 400°F (200°C).
- Cut two large pieces of aluminum foil and lay them flat on your countertop.
- Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
- Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
- Pour the teriyaki sauce evenly over the chicken and veggies.
- Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
- Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Carefully open the foil packets, being cautious of the steam. Garnish with chopped green onions before serving.
Notes
You can swap chicken breasts for chicken thighs, salmon, or tilapia for different flavor variations.
Add red pepper flakes to the teriyaki sauce for some extra heat or drizzle sriracha on top before serving.
This recipe can be customized with a variety of vegetables like broccoli, snap peas, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking (or grilling)
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 servings
- Calories: Approximately 350 kcal
