Teriyaki Pineapple Chicken Foil Packets
Sweet, savory, and super easy—these foil packets steam everything together so the chicken stays juicy and the pineapple turns extra flavorful.
Ingredients (2–3 servings)
- 2 chicken breasts (or 4 thighs), cut into chunks
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 bell pepper, sliced
- 1 small onion, sliced
- 3–4 tbsp teriyaki sauce
- 1 tbsp soy sauce (optional, boosts saltiness)
- 1 tbsp honey (optional, for extra glaze)
- 1 tsp garlic powder or 2 cloves minced garlic
- 1 tsp ginger (optional, fresh or powdered)
- 1 tbsp oil
- Salt & pepper to taste
- Optional: sesame seeds + green onions for garnish
Instructions
1. Preheat
- Oven: 200°C (400°F)
or grill to medium heat
2. Mix everything
In a bowl, combine chicken, pineapple, peppers, onion, teriyaki sauce, soy sauce, garlic, ginger, oil, salt, and pepper.
3. Assemble foil packets
- Cut large pieces of foil
- Divide mixture evenly into the center
- Fold tightly into sealed packets (leave a little air space inside for steaming)
4. Cook
- Bake: 20–25 minutes
or grill: 15–20 minutes, flipping halfway if needed - Chicken should be fully cooked and juicy
5. Finish
Carefully open packets (steam is hot). Sprinkle sesame seeds and green onions if using.
🍽️ How it tastes
- Sweet pineapple caramelizes slightly
- Savory teriyaki glaze coats the chicken
- Soft, juicy veggies soak up all the sauce
🔥 Tips
- Don’t overcook or chicken will dry out
- Thighs stay juicier than breast
- Add a squeeze of lime at the end for freshness
- Double-layer foil if grilling to avoid leaks
🍚 Serving ideas
- Over steamed rice
- With noodles
- Or inside wraps for a quick meal
If you want, I can make a spicy version, a low-sugar healthy version, or a one-pan baked sheet version (no foil).