Hawaiian Pineapple Chicken Foil Packets
Prep time: 15 mins | Cook time: 20-25 mins | Servings: 4
Ingredients
Chicken & Vegetables
- 4 boneless, skinless chicken breasts (or thighs)
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped into bite-sized pieces
- 1 1/2 cups fresh or canned pineapple chunks
- 2 green onions, sliced (for garnish)
Teriyaki Glaze
- 1/3 cup teriyaki sauce or BBQ sauce
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Prep Grill/Oven & Foil: Preheat grill to medium-high heat (around 400°F / 200°C) or preheat oven to 400°F (200°C). Cut 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).
- Make Sauce: In a small bowl, whisk together teriyaki sauce, soy sauce, honey, minced garlic, ginger, olive oil, salt, and pepper.
- Assemble Packets: Divide sliced zucchini and red bell pepper evenly among the centers of the 4 foil sheets. Place one chicken breast on top of the vegetables in each foil packet.
- Top & Glaze: Top each chicken breast with pineapple chunks. Spoon the teriyaki sauce mixture evenly over the chicken, pineapple, and vegetables.
- Seal Foil Packets: Fold the sides of the foil over the chicken and veggies to cover, then fold top and bottom edges to seal tightly, leaving a little room inside for heat to circulate.
- Cook:
- Grill: Place foil packets on the grill grate, cover, and cook for 15–20 minutes.
- Oven: Place foil packets on a baking sheet and bake for 20–25 minutes.
- Serve: Carefully open the packets (watch out for hot steam!), garnish with sliced green onions, and serve warm directly from the foil or over rice.
