Teriyaki Chicken and Pineapple Foil Packets

Ingredients (4 servings)

• 4 boneless, skinless chicken breasts (or thighs)
• 2 cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• ½ small red onion, sliced
• ⅓ cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey (optional, for extra sweetness)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil (or olive oil)
• Salt and black pepper, to taste
• 1 tablespoon sesame seeds
• 2 tablespoons chopped green onions

Instructions

1. Preheat your oven to 400°F (200°C) or heat a grill to medium-high.
2. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, ginger, garlic, and sesame oil.
3. Cut four large sheets of heavy-duty aluminum foil.
4. Place one chicken breast in the center of each foil sheet. Season lightly with salt and pepper.
5. Divide the pineapple, bell pepper, broccoli, and onion evenly among the packets.
6. Spoon the teriyaki mixture evenly over each packet.
7. Fold the foil over the ingredients and seal the edges tightly to create leak-proof packets.
8. Bake for 25–30 minutes, or grill for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
9. Carefully open the packets (hot steam will escape).
10. Garnish with sesame seeds and chopped green onions.

Serving Suggestions

• Steamed jasmine or brown rice
• Coconut rice
• Quinoa
• Cauliflower rice for a lower-carb option

Tips

• Marinate the chicken in the teriyaki mixture for 30 minutes to 4 hours for deeper flavor.
• Add snap peas, carrots, or zucchini for more vegetables.
• Sprinkle with red pepper flakes or drizzle with sriracha if you like a little heat.
• Leftovers keep well in the refrigerator for up to 3 days.