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Teriyaki Chicken and Pineapple Foil Packets

A delightful and easy recipe combining tender chicken and juicy pineapple, all cooked in foil packets for a burst of tropical flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken Breasts, cut into bite-sized pieces
  • 1 cup Pineapple Chunks, fresh or canned, drained
  • 1 piece Bell Pepper, sliced (any color you prefer)
  • 1 cup Snap Peas, trimmed and cleaned
  • 1/2 cup Teriyaki Sauce, store-bought or homemade
  • to taste Salt and Pepper
  • drizzle Olive Oil For added flavor
  • 4 sheets Aluminum Foil For wrapping the packets

Method
 

Preparation
  1. Cut four squares of aluminum foil, about 12x12 inches, and lay them flat on a clean surface.
  2. In a large mixing bowl, combine the chicken pieces, pineapple chunks, bell pepper, and snap peas. Add in the teriyaki sauce, salt, and pepper. Toss everything well to ensure the chicken and veggies are evenly coated.
  3. Spoon equal portions of the chicken mixture onto the center of each foil square. Drizzle a little olive oil over the top for enhanced flavor. Fold the foil over the mixture to create sealed packets, ensuring they are tightly closed to prevent any leaks.
Cooking
  1. Preheat your grill or oven to medium heat (approximately 375°F).
  2. Place the foil packets directly on the grill or on a baking sheet for the oven. Cook for 20-25 minutes or until the chicken is cooked through and the veggies are tender.
Serving
  1. Carefully open the foil packets – watch out for the steam! Serve immediately and delight in the deliciousness.

Notes

Feel free to mix in other vegetables or swap chicken for shrimp or tofu. Store leftovers in an airtight container for up to 3 days, or freeze before cooking for later enjoyment.