Description
Sizzling Hawaiian-inspired teriyaki chicken and pineapple foil packets bring island flavors straight to your grill. Juicy chicken, caramelized pineapple, and zesty sauce create a quick, delicious meal you can enjoy anywhere from backyard barbecues to camping adventures.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Fruits and Vegetables:
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 zucchini, sliced
- 2 green onions, chopped
Seasonings and Cooking Ingredients:
- 1/4 cup (60 milliliters) teriyaki sauce
- 1 tablespoon (15 milliliters) olive oil
- Salt, to taste
- Pepper, to taste
- Aluminum foil for wrapping
Instructions
- Preheat the oven to 375°F (190°C) or prepare a medium-high grill. Cut 4 large aluminum foil squares approximately 12 inches wide to create cooking packets.
- Marinate the chicken pieces in teriyaki sauce, coating thoroughly with olive oil, salt, and pepper to enhance flavor and ensure even seasoning.
- Create a colorful vegetable base on each foil sheet by distributing pineapple chunks, sliced bell peppers, julienned carrots, diced zucchini, and chopped green onions evenly across the surface.
- Strategically place the seasoned chicken on top of the vegetable medley, ensuring balanced distribution within each packet.
- Carefully fold and crimp the foil edges, creating a tight sealed packet that will trap moisture and prevent leakage during cooking.
- Position the packets on a baking sheet if using an oven, or directly on the grill grates. Cook for 25 minutes in the oven or 15-20 minutes on the grill until chicken reaches an internal temperature of 165°F (75°C).
- Remove packets from heat source and let rest for 2-3 minutes. Cautiously open the packets, being mindful of escaping steam.
- Garnish with additional sliced green onions or sprinkle sesame seeds for extra texture and visual appeal. Serve immediately while hot and fragrant.
Notes
- Swap store-bought teriyaki for homemade sauce by mixing soy sauce, mirin, honey, and grated ginger for a fresher, more vibrant flavor profile.
- Replace chicken with tofu, shrimp, or salmon to accommodate different dietary preferences and create exciting variations.
- Experiment with seasonal vegetables like asparagus, snap peas, or mushrooms to keep the recipe interesting and use what’s available.
- Prepare foil packets in advance and refrigerate for up to 24 hours before cooking, making weeknight dinners quick and effortless.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg