Teriyaki Chicken and Pineapple Foil Packets – Easy Dinner Recipe
Teriyaki Chicken and Pineapple Foil Packets are a quick, healthy, and flavorful meal made with juicy chicken, sweet pineapple, and colorful vegetables. Cooked in foil for easy cleanup, this recipe is perfect for busy weeknights or outdoor grilling.
Ingredients
Scale
- 4boneless skinless chicken breasts, cubed
- 1 cupteriyaki sauce (store-bought or homemade)
- 2 cupspineapple chunks (fresh or canned, drained)
- 1red bell pepper, sliced
- 1green bell pepper, sliced
- 1red onion, sliced
- 2 tablespoonsolive oil
- 2cloves garlic, minced
- Salt and black pepper to taste
- Sesame seeds (optional, for garnish)
- Chopped green onions (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 400°F (200°C) or preheat grill to medium-high heat.
- In a bowl, combine cubed chicken with teriyaki sauce and marinate for at least 15 minutes.
- Cut 4 large sheets of aluminum foil and lightly coat with olive oil.
- Evenly divide the chicken, pineapple, bell peppers, and onion slices between the foil sheets.
- Drizzle each portion with olive oil and sprinkle with garlic, salt, and pepper.
- Seal the foil sheets tightly to create packets.
- Bake packets on a tray for 20–25 minutes or grill for 12–15 minutes per side.
- Carefully open packets, garnish with sesame seeds and green onions, and serve warm.
Notes
Use sugar-free teriyaki sauce for a Weight Watchers-friendly option.
Packets can be prepared up to 12 hours ahead and stored in the fridge.
For crispier vegetables, open the packets during the last 5 minutes of cooking.
Pairs well with rice, quinoa, or salad for a complete meal.
Packets can be frozen before cooking for up to 2 months.
Nutrition
- Calories: 325
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 25g
- Protein: 28g