Teriyaki Chicken and Pineapple Foil Packets recipe — perfect for grilling, baking, or even campfire cooking!
🥢 Teriyaki Chicken and Pineapple Foil Packets
🍗 Ingredients (Serves 4):
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4 boneless, skinless chicken breasts (or thighs)
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1 cup teriyaki sauce (store-bought or homemade — see below)
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2 cups pineapple chunks (fresh or canned, drained)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 small red onion, sliced
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2 cloves garlic, minced
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1 tbsp grated fresh ginger (optional but great!)
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Salt & pepper, to taste
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1 tbsp olive oil (optional)
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Cooked rice or noodles, for serving
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Optional garnishes: green onions, sesame seeds
🛠️ Homemade Teriyaki Sauce (Optional)
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1/2 cup soy sauce
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1/4 cup honey or brown sugar
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2 tbsp rice vinegar
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1 tbsp sesame oil
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1 clove garlic (minced)
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1 tsp fresh ginger (grated)
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1 tbsp cornstarch + 2 tbsp water (to thicken)
Directions: Combine all ingredients (except cornstarch mixture) in a saucepan. Simmer, then stir in the cornstarch slurry until thickened. Cool before using.
🔧 Instructions:
1. Prep the Foil
Cut four large sheets of heavy-duty aluminum foil (about 12×18 inches each). Spray with nonstick cooking spray or brush lightly with olive oil.
2. Assemble the Packets
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Place one chicken breast in the center of each foil sheet.
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Season with salt and pepper.
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Top each with:
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A handful of pineapple chunks
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Sliced bell peppers and onion
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Garlic and ginger (if using)
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Pour about 1/4 cup of teriyaki sauce over each packet.
3. Seal the Packets
Bring the long sides of the foil up and over the chicken. Fold the edges over to seal, then fold the short ends to close the packet completely.
4. Cook
Choose your cooking method:
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Grill: Preheat to medium heat. Grill packets for 20–25 minutes, flipping halfway through.
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Oven: Preheat to 400°F (200°C). Bake for 25–30 minutes on a baking sheet.
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Campfire: Place on hot coals for ~20–25 minutes, turning once.
5. Serve
Carefully open packets (watch for steam!). Serve over cooked rice or noodles. Garnish with green onions and sesame seeds if desired.
✅ Tips:
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For quicker cooking, cut chicken into bite-sized chunks.
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Add a splash of lime juice or sriracha for a sweet-heat twist.
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Leftovers keep well in the fridge for 2–3 days.