There’s something undeniably satisfying about a meal that’s easy to prepare, full of bold flavors, and requires virtually no cleanup. These Teriyaki Chicken & Pineapple Foil Packets check all the boxes. Tender, bite-sized pieces of chicken are coated in a rich teriyaki glaze, paired with sweet pineapple, and surrounded by colorful bell peppers and red onions. Everything is cooked together in a sealed foil packet, allowing the flavors to meld into a juicy, caramelized dish that’s both delicious and effortless.
This recipe is perfect for busy weeknights, backyard BBQs, or meal prep. Whether you’re grilling outdoors or baking in the oven, the foil packet method locks in moisture and flavor while making cleanup a breeze. Plus, it’s easily customizable—swap the protein, add different vegetables, or adjust the sauce to your liking.
Let’s dive into this simple yet flavorful dish that brings the perfect balance of sweet and savory to your table!
Why You’ll Love This Recipe
- Packed with Flavor – The teriyaki sauce, soy sauce, and honey create a delicious balance of sweet and savory.
- Effortless Cleanup – Since everything cooks in the foil, there are no pots or pans to scrub afterward.
- Juicy & Tender Chicken – The foil seals in the juices, ensuring your chicken remains tender and flavorful.
- Grill or Bake Options – Cook it on the grill for a smoky touch or bake in the oven for a fuss-free indoor meal.
- Highly Customizable – Swap out ingredients to suit your taste or dietary preferences.
Ingredients You’ll Need
For the Chicken & Vegetables:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ small red onion, sliced
- 1 tablespoon olive oil
For the Teriyaki Marinade:
- ½ cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For Garnish:
- ½ teaspoon sesame seeds
- 1 tablespoon chopped green onions
How to Make Teriyaki Chicken & Pineapple Foil Packets
Step 1: Prepare the Marinade
In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, garlic powder, and black pepper until well combined.
Add the bite-sized chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 15 minutes (or up to 2 hours for a deeper flavor).
Step 2: Assemble the Foil Packets
Preheat your grill to medium-high heat (around 375-400°F) or preheat your oven to 400°F (200°C).
Tear off two large sheets of aluminum foil and lightly grease them with olive oil to prevent sticking.
Divide the marinated chicken evenly between the two foil sheets. Add pineapple chunks, sliced red and yellow bell peppers, and red onion on top of the chicken.
Drizzle any remaining marinade over the contents of each packet for extra flavor.
Step 3: Seal & Cook
Bring the edges of the foil together and fold them tightly to create a sealed packet. This will help steam the ingredients, keeping everything moist and tender.
- On the Grill: Place the foil packets directly on the grill and cook for 12-15 minutes, flipping halfway through.
- In the Oven: Place the foil packets on a baking sheet and bake for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Step 4: Serve & Enjoy!
Carefully open the foil packets (watch out for the hot steam!). Garnish with sesame seeds and chopped green onions.
Serve warm with steamed rice, quinoa, or a fresh salad for a complete and satisfying meal.
Helpful Tips
- Marinate for More Flavor – If time allows, marinate the chicken for at least 1 hour to deepen the flavor.
- Use Heavy-Duty Foil – This prevents the packets from tearing, especially if you’re grilling. If using regular foil, double it up for extra durability.
- Evenly Cut Ingredients – This ensures everything cooks at the same rate, preventing overcooked veggies or undercooked chicken.
- Check for Doneness – Always use a meat thermometer to make sure the chicken reaches 165°F (75°C).
- Add More Veggies – Want extra crunch? Toss in zucchini, snap peas, or baby carrots for more texture and nutrients.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes (grill) or 20-25 minutes (oven)
- Total Time: 30-40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Grilling / Baking
- Cuisine: Asian-inspired
- Diet: High-Protein
Note
- Try a Shrimp Version! Swap the chicken for shrimp and reduce the cooking time to 8-10 minutes for a seafood twist.
- Using Canned Pineapple? Drain it well to prevent excess liquid from making the packets too watery.
- Extra Sauce? Double the marinade and reserve some before adding the raw chicken. Drizzle it over the finished dish for extra flavor.
- Great for Meal Prep – Assemble the packets ahead of time and store them in the fridge until you’re ready to cook.
Nutritional Information (Per serving, approximate)
- Calories: ~380 kcal
- Protein: 42g
- Carbohydrates: 38g
- Fat: 7g
- Fiber: 3g
Frequently Asked Question
Can I make this recipe ahead of time?
Yes! You can assemble the foil packets up to a day in advance and store them in the refrigerator until you’re ready to cook.
How do I store leftovers?
Allow the chicken to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Can I freeze these foil packets?
Yes! Assemble the packets (uncooked) and freeze them for up to 2 months. When ready to cook, thaw them overnight in the fridge before grilling or baking.
What should I serve with teriyaki chicken foil packets?
This dish pairs well with:
- Steamed rice or brown rice
- Quinoa for a protein-packed side
- Roasted or stir-fried vegetables
- A light Asian-inspired cucumber salad
Related Recipes
If you loved this recipe, check out these other delicious meals:
Final Thoughts
These Teriyaki Chicken & Pineapple Foil Packets are a must-try for anyone who loves sweet and savory flavors with minimal effort. The juicy chicken, caramelized pineapple, and vibrant veggies combine beautifully with the rich teriyaki glaze, making every bite absolutely delicious.
Whether you’re grilling under the sun or baking on a busy weeknight, this recipe is an easy way to enjoy a flavorful, satisfying meal. Give it a try and experience the magic of foil packet cooking!
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Teriyaki Chicken & Pineapple Foil Packets – Sweet, Savory & Juicy!
Description
There’s something undeniably satisfying about a meal that’s easy to prepare, full of bold flavors, and requires virtually no cleanup. These Teriyaki Chicken & Pineapple Foil Packets check all the boxes. Tender, bite-sized pieces of chicken are coated in a rich teriyaki glaze, paired with sweet pineapple, and surrounded by colorful bell peppers and red onions. Everything is cooked together in a sealed foil packet, allowing the flavors to meld into a juicy, caramelized dish that’s both delicious and effortless.
This recipe is perfect for busy weeknights, backyard BBQs, or meal prep. Whether you’re grilling outdoors or baking in the oven, the foil packet method locks in moisture and flavor while making cleanup a breeze. Plus, it’s easily customizable—swap the protein, add different vegetables, or adjust the sauce to your liking.
Let’s dive into this simple yet flavorful dish that brings the perfect balance of sweet and savory to your table!
Ingredients
For the Chicken & Vegetables:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ small red onion, sliced
- 1 tablespoon olive oil
For the Teriyaki Marinade:
- ½ cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For Garnish:
- ½ teaspoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
Step 1: Prepare the Marinade
In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, garlic powder, and black pepper until well combined.
Add the bite-sized chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 15 minutes (or up to 2 hours for a deeper flavor).
Step 2: Assemble the Foil Packets
Preheat your grill to medium-high heat (around 375-400°F) or preheat your oven to 400°F (200°C).
Tear off two large sheets of aluminum foil and lightly grease them with olive oil to prevent sticking.
Divide the marinated chicken evenly between the two foil sheets. Add pineapple chunks, sliced red and yellow bell peppers, and red onion on top of the chicken.
Drizzle any remaining marinade over the contents of each packet for extra flavor.
Step 3: Seal & Cook
Bring the edges of the foil together and fold them tightly to create a sealed packet. This will help steam the ingredients, keeping everything moist and tender.
- On the Grill: Place the foil packets directly on the grill and cook for 12-15 minutes, flipping halfway through.
- In the Oven: Place the foil packets on a baking sheet and bake for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Step 4: Serve & Enjoy!
Carefully open the foil packets (watch out for the hot steam!). Garnish with sesame seeds and chopped green onions.
Serve warm with steamed rice, quinoa, or a fresh salad for a complete and satisfying meal.
Notes
- Try a Shrimp Version! Swap the chicken for shrimp and reduce the cooking time to 8-10 minutes for a seafood twist.
- Using Canned Pineapple? Drain it well to prevent excess liquid from making the packets too watery.
- Extra Sauce? Double the marinade and reserve some before adding the raw chicken. Drizzle it over the finished dish for extra flavor.
- Great for Meal Prep – Assemble the packets ahead of time and store them in the fridge until you’re ready to cook.