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Teriyaki Chicken and Pineapple Foil Packets

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These Teriyaki Chicken and Pineapple Foil Packets are a delicious, low-effort meal featuring tender chicken, juicy pineapple, and vibrant vegetables sealed in foil. Perfect for oven baking or grilling, with no mess and tons of flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Ingredients

  • 4 boneless, skinless chicken breasts (about 67 oz each)
  • Salt and black pepper, to taste
  • 1 cup teriyaki sauce
  • 1 red bell pepper, chopped
  • 1 yellow or orange bell pepper, chopped
  • 1 cup broccoli florets
  • 1 cup fresh pineapple chunks
  • 1 small red onion, cut into wedges
  • 1 tablespoon sesame seeds (optional)
  • 23 tablespoons sliced green onions (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Season chicken breasts with salt and pepper, then brush with half the teriyaki sauce.
  3. In a bowl, toss bell peppers, broccoli, pineapple, and red onion with the remaining teriyaki sauce.
  4. Tear 4 large sheets of heavy-duty foil and lightly grease the centers.
  5. Place one chicken breast in the center of each foil sheet. Top evenly with the vegetable mixture.
  6. Fold foil over ingredients to create sealed packets.
  7. Place packets on a baking sheet and bake for 30–35 minutes, until chicken is cooked through and vegetables are tender.
  8. Carefully open packets, garnish with sesame seeds and green onions if desired, and serve warm.

Notes

  • Use chicken thighs for a juicier result.
  • Canned pineapple is a great substitute—just drain well.
  • Grill packets over medium heat for 15–20 minutes instead of baking.
  • Swap in other veggies like zucchini or snap peas for variety.
  • For extra flavor, drizzle more teriyaki sauce over the cooked packets.

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