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

Scale

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.