These Teriyaki Chicken and Pineapple Foil Packets are a perfect balance of sweet and savory. Juicy chicken, fresh pineapple, and crisp vegetables are baked in a zesty teriyaki sauce, all wrapped in foil to lock in flavor. The result is a tender, flavorful, and fuss-free meal that’s perfect for busy weeknights.
Why You’ll Love This Recipe
This recipe is simple, healthy, and full of flavor. The foil packet method keeps the chicken moist and juicy, while the combination of pineapple, bell peppers, carrots, and zucchini adds a sweet, crunchy touch. The teriyaki glaze ties everything together, creating a meal that’s ready in about 40 minutes and requires minimal cleanup!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1 tablespoon olive oil
- 1/4 cup teriyaki sauce
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 2 green onions, chopped
- 1 zucchini, sliced
- Salt and pepper, to taste
- Aluminum foil for wrapping
Directions
- Preheat the oven to 400°F (200°C). Cut two large sheets of aluminum foil.
- Prepare the chicken: Place each chicken breast in the center of a foil sheet, drizzle with olive oil, and season with salt and pepper.
- Add the toppings: Layer pineapple chunks, bell pepper, carrot, and zucchini over each chicken breast.
- Add the sauce: Pour teriyaki sauce evenly over the chicken and vegetables.
- Seal the packets: Fold the sides of the foil over the chicken and vegetables to create sealed packets.
- Bake: Place the foil packets on a baking sheet and bake for 25–30 minutes, until chicken reaches an internal temperature of 165°F (75°C).
- Serve: Carefully open the packets, garnish with chopped green onions, and serve hot.
Variations
- Swap the Protein: Try chicken thighs, salmon, or tilapia.
- Veggie Options: Use mushrooms, broccoli, snap peas, or other favorite vegetables.
- Add Spice: Sprinkle red pepper flakes or drizzle sriracha for heat.
- Serve Over Rice: Make it a more filling meal by serving the chicken and veggies over steamed rice.
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm foil packets in a 350°F (175°C) oven for 10–15 minutes or microwave for 2–3 minutes until heated through.
Tips & FAQs
- Frozen chicken: Fully thaw before cooking to ensure even baking.
- Grill option: Cook foil packets on a medium grill for 20–25 minutes, flipping halfway through.
- Check doneness: Chicken should reach 165°F (75°C) or no longer be pink in the center.
- Make ahead: Assemble foil packets up to 24 hours in advance and store in the fridge.
- Sauce alternatives: Swap teriyaki for barbecue, honey mustard, or soy-based marinades.
Conclusion
These Teriyaki Chicken and Pineapple Foil Packets are a quick, flavorful, and healthy meal for any night of the week. The foil method locks in all the juices, keeping the chicken tender while the veggies stay crisp. Sweet pineapple and savory teriyaki sauce make this a family favorite, and cleanup is a breeze!
📖 Recipe Info:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2