Ah! You’re talking about Teriyaki Chicken and Pineapple Foil Packets — those are delicious, easy, and perfect for baking or grilling. I can give you a full recipe with clear steps. Here’s a complete version:
Teriyaki Chicken and Pineapple Foil Packets
Ingredients (serves 2–4)
- 2 boneless, skinless chicken breasts (or thighs)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon ginger powder or 1 tsp fresh grated ginger (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons green onions or sesame seeds for garnish (optional)
- Aluminum foil
Instructions
- Preheat oven
- Preheat oven to 400°F (200°C). If grilling, preheat grill to medium heat.
- Prepare foil packets
- Cut two large sheets of aluminum foil, about 12×12 inches each.
- Lightly grease each foil sheet with a little olive oil to prevent sticking.
- Prepare chicken and vegetables
- Cut chicken into bite-sized pieces or strips.
- Place chicken, pineapple chunks, bell pepper, and onion in the center of each foil sheet.
- Drizzle 1/4 cup of teriyaki sauce over each packet.
- Sprinkle garlic powder, ginger, salt, and pepper evenly.
- Drizzle 1 tablespoon olive oil on top.
- Seal the packets
- Fold the foil over the ingredients and crimp edges tightly to seal, creating a pouch.
- Bake or grill
- Oven: Place packets on a baking sheet and bake 25–30 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
- Grill: Place packets on the grill and cook 20–25 minutes, flipping halfway through.
- Serve
- Carefully open packets (watch out for steam).
- Sprinkle with green onions or sesame seeds for garnish.
- Serve with rice or noodles for a complete meal.
Tips
- For extra flavor, marinate chicken in teriyaki sauce for 30 minutes before cooking.
- Add other veggies like zucchini, carrots, or snap peas for variety.
- Use fresh pineapple for juicier packets, but canned works fine too.
If you want, I can also give a quick 15-minute version that’s perfect for weeknights — it uses smaller chicken pieces and cooks super fast.
Do you want me to do that?
