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
