Here’s a simple and tasty way to make Teriyaki Chicken and Pineapple Foil Packets. These are great for the grill, oven, or even campfire cooking!
Ingredients (Serves 2–4)
- 2 chicken breasts (or thighs), cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 bell pepper, cut into strips
- 1 small onion, sliced
- 2–3 tbsp teriyaki sauce (store-bought or homemade)
- 1 tsp garlic powder
- 1 tsp ginger powder (optional)
- Salt and pepper to taste
- 2–4 sheets of aluminum foil (large enough to make packets)
Instructions
- Preheat & Prep
- Oven: 400°F (200°C)
- Grill: Medium heat
- Assemble Packets
- Lay out foil sheets.
- Place a mix of chicken, pineapple, bell pepper, and onion in the center of each sheet.
- Drizzle teriyaki sauce over the top.
- Sprinkle garlic, ginger, salt, and pepper.
- Seal Foil
- Fold the sides of the foil up and over the ingredients, sealing tightly so juices stay inside.
- Cook
- Oven: Bake for 25–30 minutes.
- Grill: Place packets over medium heat for 20–25 minutes, turning once halfway through.
- Serve
- Carefully open the packets (steam will be hot!) and serve over rice or noodles.
- Optional: Garnish with sesame seeds or green onions.
These packets are juicy, sweet, and savory — plus, cleanup is almost nonexistent!
If you want, I can give you a spicy-sweet twist version with a honey-sriracha glaze that takes it to the next level. Do you want me to do that?
