If you’re looking for an easy dinner with minimal cleanup, these Teriyaki Chicken and Pineapple Foil Packets are a perfect choice. Juicy chicken, sweet pineapple, and crisp red bell pepper are tossed in a savory teriyaki sauce, sealed in foil, and baked until tender.
The foil traps the steam as the chicken cooks, helping keep it moist while allowing the pineapple and peppers to become tender and flavorful. It’s a quick, convenient meal that works especially well on busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, optional
Instructions
1. Prepare the Chicken
Preheat your oven to 400°F (200°C).
Cut the chicken breasts into bite-sized pieces so they cook evenly. Place them in a bowl and add the teriyaki sauce, olive oil, garlic powder, ginger, and black pepper.
Toss until the chicken is thoroughly coated.
2. Assemble the Foil Packets
Tear off two large sheets of heavy-duty aluminum foil.
Divide the seasoned chicken between the two sheets. Add the pineapple chunks and sliced red bell pepper.
Bring the long sides of the foil together and fold them over several times to create a secure seal. Fold the ends inward so the juices remain inside the packet.
3. Bake
Place the packets on a baking sheet and bake for approximately 20–25 minutes, depending on the size of the chicken pieces.
Carefully open one packet and check that the chicken has reached an internal temperature of 165°F (74°C).
Be careful when opening the packets because hot steam will escape.
4. Garnish and Serve
Open the packets and sprinkle the chicken and vegetables with sliced green onions and sesame seeds, if desired.
Serve immediately with steamed white rice, brown rice, fried rice, or noodles.
Helpful Tips
Cut the chicken evenly: Similar-sized pieces cook at the same rate and help prevent some pieces from becoming dry while others remain undercooked.
Don’t overfill the packets: Leave enough room for steam to circulate around the ingredients.
Use fresh pineapple: Fresh pineapple gives the dish a bright, juicy sweetness, although canned pineapple can also work. If using canned pineapple, drain it well first.
Add more vegetables: Broccoli florets, snap peas, zucchini, carrots, or sliced onions make delicious additions.
Want extra sauce? Reserve a little teriyaki sauce separately and drizzle it over the cooked chicken just before serving.
Make It on the Grill
These foil packets can also be prepared on a grill. Place the sealed packets over medium heat and cook until the chicken reaches 165°F (74°C), turning the packets carefully halfway through cooking.
Cooking time can vary depending on the grill and the size of the chicken pieces, so use an instant-read thermometer to check for doneness.
Serving Ideas
For a complete meal, serve the packets alongside:
- Steamed jasmine rice
- Brown rice
- Vegetable fried rice
- Asian-style noodles
- Steamed broccoli
- Cucumber salad
- Stir-fried vegetables
The rice is particularly good because it absorbs the sweet and savory teriyaki juices from the packet.
Storage
Allow leftovers to cool and refrigerate them in an airtight container within two hours. Store for up to 3–4 days.
Reheat thoroughly before serving.
Final Thoughts
These Teriyaki Chicken and Pineapple Foil Packets bring together tender chicken, juicy pineapple, colorful bell pepper, and a delicious teriyaki glaze in one simple meal. With quick preparation, easy customization, and almost no cleanup, they’re an excellent option for a flavorful weeknight dinner.