These Teriyaki Chicken and Pineapple Foil Packets are sweet, savory, and incredibly easy to make. Juicy chicken cooks alongside colorful vegetables and pineapple in a simple teriyaki glaze—perfect for a quick dinner with almost no cleanup.
Servings
2 (easily doubles)
Time
• Prep: 10–15 minutes
• Cook: 20–25 minutes
• Total: 30–40 minutes
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Ingredients
• 2 boneless, skinless chicken breasts
• 1 cup fresh pineapple chunks (or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 zucchini, sliced
• 2 green onions, chopped
• Salt and black pepper, to taste
• Heavy-duty aluminum foil (or double-layer regular foil)
Optional (for extra flavor)
• 1 tsp grated fresh ginger
• 1–2 cloves garlic, minced
• 1 tsp sesame seeds
• Lime wedges for serving
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Instructions
1) Preheat
Preheat oven to 200°C (400°F).
(Or heat a grill to medium-high.)
2) Make the packets
Tear 2 large sheets of foil (about 12×18 inches). Lightly brush the center with olive oil.
3) Assemble
Place one chicken breast in the center of each foil sheet.
Arrange bell pepper, carrot, zucchini, and pineapple around (or on top of) the chicken.
4) Season and sauce
Season with salt and pepper. Drizzle each packet with teriyaki sauce (divide evenly).
Add ginger/garlic if using.
5) Seal
Fold foil over the food and crimp the edges tightly to form a sealed packet.
6) Cook
• Oven: Bake 20–25 minutes, until chicken reaches 74°C / 165°F inside.
• Grill: Cook packets 12–15 minutes, flipping once halfway through (keep heat medium to avoid burning the foil).
7) Finish & serve
Carefully open packets (steam is hot!).
Top with green onions and sesame seeds. Serve as-is or over rice/quinoa.
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Tips for Success
• Slice vegetables evenly so they cook at the same speed.
• Use heavy-duty foil to prevent leaks.
• For extra sauce, serve with a small bowl of warm teriyaki on the side.