How to Make Teriyaki Chicken and Pineapple Foil Packets
Step 1: Prepare the Ingredients
- Preheat your oven to 400°F (200°C) or heat up your grill to medium heat.
- In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, garlic powder, and ginger powder.
- Add the chopped chicken pieces to the sauce and let it marinate for about 10 minutes while you prepare the vegetables.
Step 2: Assemble the Foil Packets
- Tear four large pieces of aluminum foil (about 12×12 inches each).
- Divide the chicken, pineapple, bell peppers, red onion, and broccoli evenly among the four foil sheets.
- Drizzle each packet with olive oil, then pour the remaining teriyaki sauce mixture over the top.
- Season with a little salt and black pepper to taste.
Step 3: Seal and Cook
- Fold the foil over the ingredients and seal the edges tightly to create a packet (make sure it’s fully closed to trap steam).
- Place the foil packets on a baking sheet if cooking in the oven, or directly on the grill grates.
- Oven: Bake for 20-25 minutes until the chicken is fully cooked and vegetables are tender.
- Grill: Cook over medium heat for 15-20 minutes, flipping the packets halfway through.
Step 4: Garnish and Serve
- Carefully open the foil packets (watch out for steam!) and sprinkle with chopped green onions and sesame seeds.
- Serve directly from the foil or transfer to plates. Enjoy with a side of steamed rice or quinoa!
Serving Suggestions
- Pair with jasmine rice or brown rice for a hearty meal.
- Serve with a side of grilled corn or garlic butter asparagus for extra veggies.
- Drizzle with a little extra teriyaki sauce for even more flavor.
Tips for the Best Teriyaki Chicken and Pineapple Foil Packets
- Use fresh pineapple for the best natural sweetness, but canned works too!
- Don’t overfill the packets – leave a little space for steam to circulate and cook everything evenly.
- Want more crunch? Add a handful of cashews or peanuts before serving.
- Make it spicy by adding a pinch of red pepper flakes to the teriyaki sauce.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Open the foil and warm in a 350°F oven for about 10 minutes or until heated through.
- Freeze: Assemble the packets ahead of time and freeze for up to 2 months. When ready to cook, bake or grill straight from frozen (add an extra 5-10 minutes to cooking time).
Frequently Asked Questions (FAQ)
Q1: Can I use a different protein instead of chicken?
Yes! This recipe works great with salmon, shrimp, or tofu. Just adjust the cooking time accordingly.
Q2: Can I cook these over a campfire?
Absolutely! Place the foil packets over hot coals and cook for 15-20 minutes, flipping halfway through.
Q3: Can I make this recipe without foil?
Yes! If you prefer, cook everything in a cast-iron skillet on the stove or bake in a covered casserole dish.
Conclusion: A Sweet and Savory Delight!
These Teriyaki Chicken and Pineapple Foil Packets are a delicious, no-fuss meal bursting with tropical flavors. Whether you bake, grill, or cook them over a campfire, they’re guaranteed to be a crowd-pleaser. Give them a try and let me know how they turn out!
Did you make this recipe? Leave a review and tag us on social media! We’d love to see your creations.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Nutritional Information (per serving)
- Calories: 320
- Protein: 30g
- Carbohydrates: 35g
- Fat: 7g
- Fiber: 4g
Enjoy every bite of this tropical-inspired dish, and don’t forget to share it with your friends and family!
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (optional)
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, sliced
- 2 cups broccoli florets
- ¼ cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 tablespoons chopped green onions, for garnish
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
Step 1: Prepare the Ingredients
- Preheat your oven to 400°F (200°C) or heat up your grill to medium heat.
- In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, garlic powder, and ginger powder.
- Add the chopped chicken pieces to the sauce and let it marinate for about 10 minutes while you prepare the vegetables.
Step 2: Assemble the Foil Packets
- Tear four large pieces of aluminum foil (about 12×12 inches each).
- Divide the chicken, pineapple, bell peppers, red onion, and broccoli evenly among the four foil sheets.
- Drizzle each packet with olive oil, then pour the remaining teriyaki sauce mixture over the top.
- Season with a little salt and black pepper to taste.
Step 3: Seal and Cook
- Fold the foil over the ingredients and seal the edges tightly to create a packet (make sure it’s fully closed to trap steam).
- Place the foil packets on a baking sheet if cooking in the oven, or directly on the grill grates.
- Oven: Bake for 20-25 minutes until the chicken is fully cooked and vegetables are tender.
- Grill: Cook over medium heat for 15-20 minutes, flipping the packets halfway through.
Step 4: Garnish and Serve
- Carefully open the foil packets (watch out for steam!) and sprinkle with chopped green onions and sesame seeds.
- Serve directly from the foil or transfer to plates. Enjoy with a side of steamed rice or quinoa!
Notes
- Use fresh pineapple for the best natural sweetness, but canned works too!
- Don’t overfill the packets – leave a little space for steam to circulate and cook everything evenly.
- Want more crunch? Add a handful of cashews or peanuts before serving.
- Make it spicy by adding a pinch of red pepper flakes to the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American
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