Teriyaki Chicken and Pineapple Foil Packets are a delicious and easy meal to prepare, especially for grilling or baking. The combination of tender chicken, sweet pineapple, and savory teriyaki sauce creates a flavorful dish that’s simple to make and perfect for a summer cookout or a quick weeknight dinner. Here’s how to make them:
Teriyaki Chicken and Pineapple Foil Packets Recipe
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 1 can (20 oz) pineapple chunks, drained (or use fresh pineapple, cut into chunks)
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 tbsp soy sauce (optional, for extra saltiness)
- 1 tsp garlic powder
- 1 tsp ginger powder (optional, for extra flavor)
- Salt and pepper, to taste
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
- 1 red bell pepper, sliced (optional, for extra veggies)
- 1/2 cup sliced carrots (optional, for extra crunch)
Instructions:
-
Preheat the Grill or Oven:
- If grilling: Preheat the grill to medium heat (about 375°F or 190°C).
- If baking: Preheat your oven to 375°F (190°C).
-
Prepare the Chicken:
- Place the chicken breasts in a large bowl. Add the teriyaki sauce, olive oil, soy sauce (if using), garlic powder, ginger powder (if using), salt, and pepper. Mix well to coat the chicken evenly.
- Let the chicken marinate for at least 10 minutes (or up to 30 minutes if you have time). If you’re in a hurry, you can skip this step, but marinating will enhance the flavor.
-
Assemble the Foil Packets:
- Cut 4 large pieces of heavy-duty aluminum foil (about 12 inches each).
- Place a piece of chicken in the center of each foil square.
- Add a few chunks of pineapple on top of the chicken. Optionally, add sliced red bell peppers, sliced carrots, or any other veggies you want to include.
- Drizzle a bit more teriyaki sauce over the chicken and pineapple.
- Fold the sides of the foil up to form a sealed packet, making sure it’s tightly sealed to trap in the steam while cooking.
-
Cook the Foil Packets:
- On the Grill: Place the foil packets directly on the grill. Cook for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). You can check the chicken by opening one packet slightly and testing for doneness.
- In the Oven: Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
-
Serve:
- Carefully open the foil packets (be cautious of the hot steam). You can serve the chicken and pineapple directly in the packets or transfer to plates.
- Garnish with sesame seeds and chopped green onions for added flavor and crunch.
- Serve with steamed rice, quinoa, or a simple salad for a complete meal.
Optional Variations:
- Spicy Kick: Add a few slices of jalapeño or drizzle a bit of sriracha sauce inside the packet before sealing it for a spicy twist.
- Add Veggies: You can add other vegetables like zucchini, mushrooms, or snap peas to the packet for extra flavor and nutrition.
- Chicken Thighs: Use bone-in chicken thighs for a richer flavor and juicier result.
Tips:
- Grill Master: For extra grill marks and smoky flavor, you can briefly grill the chicken and pineapple before sealing them in the foil packets. This adds a nice char to the dish.
- Marinate Longer: If possible, marinate the chicken for up to an hour or overnight for the best flavor.
- Foil Alternatives: You can use parchment paper instead of foil if you’re baking in the oven, but foil helps lock in more moisture for grilling.
These Teriyaki Chicken and Pineapple Foil Packets are not only simple to prepare, but they’re also packed with vibrant, sweet, and savory flavors. A great go-to recipe for busy nights or a fun grilling session! Enjoy!
