Introduction
Teriyaki Chicken and Pineapple Foil Packets are a delicious, healthy, and easy-to-make meal perfect for weeknights, outdoor grilling, or even camping trips. Combining tender, juicy chicken with sweet pineapple, colorful vegetables, and a savory teriyaki glaze, this dish offers a harmonious blend of flavors in every bite. The foil packets lock in moisture, ensuring the chicken stays succulent while the vegetables maintain their crisp texture. Best of all, cleanup is a breeze since everything is cooked in individual packets!
Ingredients:
- Chicken Breasts: 4 boneless, skinless chicken breasts (about 6 oz each)
- Pineapple Chunks: 1 cup (fresh or canned, drained if canned)
- Teriyaki Sauce: 1 cup (store-bought or homemade)
- Bell Peppers: 2, sliced (use a mix of red, yellow, and green for color)
- Red Onion: 1 medium, sliced
- Zucchini: 1 medium, sliced into rounds
- Carrots: 1 cup, thinly sliced or julienned
- Garlic: 3 cloves, minced
- Sesame Oil: 2 tablespoons
- Soy Sauce: 2 tablespoons
- Honey: 1 tablespoon
- Ginger: 1 teaspoon, freshly grated
- Salt and Pepper: To taste
- Green Onions: 2 stalks, thinly sliced (for garnish)
- Sesame Seeds: 1 tablespoon (for garnish)
Preparation:
Step 1: Preheat and Prepare
- Preheat your oven to 400°F (200°C) or heat your grill to medium-high.
- Tear out 4 large pieces of aluminum foil (approximately 12×18 inches each). Lightly spray them with non-stick cooking spray to prevent sticking.
Step 2: Marinate the Chicken
- In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, sesame oil, garlic, and ginger.
- Season the chicken breasts with salt and pepper, then place them in a resealable plastic bag or shallow dish. Pour half of the teriyaki mixture over the chicken and let it marinate for at least 30 minutes (or up to 2 hours for maximum flavor). Reserve the remaining sauce for later.
Step 3: Assemble the Packets
- Lay out each piece of foil and evenly divide the vegetables (bell peppers, red onion, zucchini, and carrots) among the packets.
- Add a few pineapple chunks to each vegetable pile for sweetness.
- Place a marinated chicken breast on top of the vegetables in each packet.
Step 4: Add the Sauce
- Drizzle 1-2 tablespoons of the reserved teriyaki sauce over the chicken and vegetables in each packet.
Step 5: Seal the Packets
- Fold the sides of the foil over the chicken and vegetables, creating a tight seal to trap the steam. Be sure there are no openings to prevent the juices from leaking.
Step 6: Cook
- For oven: Place the foil packets on a baking sheet and bake for 25-30 minutes.
- For grill: Place the packets directly on the grill grates and cook for 20-25 minutes, flipping halfway through.
- The chicken is done when it reaches an internal temperature of 165°F (74°C).
Step 7: Garnish and Serve
- Carefully open the foil packets (be cautious of the steam) and garnish with green onions and sesame seeds.
- Serve directly in the foil for a rustic presentation or transfer to a plate.
Variations
- Protein Swap: Replace chicken with shrimp, salmon, or tofu for a different take. Adjust cooking times accordingly.
- Vegetable Mix: Try adding broccoli, snap peas, mushrooms, or cherry tomatoes.
- Spicy Kick: Add red pepper flakes or a drizzle of sriracha to the marinade for heat.
- Rice Base: Serve over steamed rice, jasmine rice, or cauliflower rice for a complete meal.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure the teriyaki sauce is gluten-free.
Cooking Notes:
- Make Ahead: Assemble the foil packets up to 8 hours in advance and store in the refrigerator.
- Foil Alternatives: Use parchment paper if you prefer not to cook with aluminum foil.
- Sauce Thickness: If you like a thicker sauce, heat the reserved teriyaki sauce in a small pan with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) until it thickens.
Serving Suggestions:
- Pair with steamed rice, quinoa, or a side of roasted potatoes.
- Add a fresh green salad or miso soup for a light, complementary starter.
- For a fun family meal, let everyone build their own foil packets with their favorite ingredients.
Tips:
- Cut vegetables uniformly to ensure even cooking.
- Use fresh pineapple for the best flavor, but canned works in a pinch.
- Double-layer the foil if grilling to prevent tearing.
- Add a squeeze of fresh lime juice over the cooked packets for a burst of freshness.
- Avoid overcooking by checking the internal temperature of the chicken with a meat thermometer.
Prep Time:
15 minutes
Cooking Time:
25-30 minutes
Total Time:
40-45 minutes
Nutritional Information (Per Serving):
- Calories: 360
- Protein: 28g
- Sodium: 750mg
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 4g
FAQs:
Q: Can I use frozen chicken?
A: Yes, but thaw it completely before marinating and cooking for even results.
Q: How do I prevent the foil packets from leaking?
A: Ensure the foil is tightly sealed and use heavy-duty aluminum foil or double layers.
Q: Can I bake this in advance?
A: While it’s best served fresh, you can bake and refrigerate the packets for up to 2 days. Reheat gently in the oven.
Q: What can I use instead of teriyaki sauce?
A: Substitute with a mix of soy sauce, honey, and a splash of vinegar or orange juice for a similar flavor.
Q: Can I cook this without foil?
A: Yes, use a covered baking dish or a grill-safe pan as an alternative.
Conclusion:
Teriyaki Chicken and Pineapple Foil Packets are a versatile, flavorful dish that’s easy to prepare and cook. Perfect for any occasion, they deliver a delightful combination of sweet and savory notes with minimal effort. Whether you’re entertaining guests, meal prepping for the week, or enjoying a quiet family dinner, this recipe is sure to be a hit. Try it today and experience the magic of teriyaki and pineapple!
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Teriyaki Chicken and Pineapple Foil Packets
- Total Time: 40-45 minutes
- Yield: 4 servings
Description
Teriyaki Chicken and Pineapple Foil Packets are a delightful fusion of savory and sweet flavors. This easy-to-make recipe combines juicy chicken breasts, fresh pineapple chunks, and vibrant vegetables, all coated in a rich teriyaki glaze. Perfect for grilling, baking, or even camping, these foil packets are a versatile, mess-free meal option. Whether you’re preparing a quick weeknight dinner or hosting a summer barbecue, this recipe delivers a satisfying and healthy dish that everyone will love. Customize with your favorite veggies and enjoy the perfect balance of taste and convenience!
Ingredients
- Chicken Breasts: 4 boneless, skinless chicken breasts (about 6 oz each)
- Pineapple Chunks: 1 cup (fresh or canned, drained if canned)
- Teriyaki Sauce: 1 cup (store-bought or homemade)
- Bell Peppers: 2, sliced (use a mix of red, yellow, and green for color)
- Red Onion: 1 medium, sliced
- Zucchini: 1 medium, sliced into rounds
- Carrots: 1 cup, thinly sliced or julienned
- Garlic: 3 cloves, minced
- Sesame Oil: 2 tablespoons
- Soy Sauce: 2 tablespoons
- Honey: 1 tablespoon
- Ginger: 1 teaspoon, freshly grated
- Salt and Pepper: To taste
- Green Onions: 2 stalks, thinly sliced (for garnish)
- Sesame Seeds: 1 tablespoon (for garnish)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 400°F (200°C) or heat your grill to medium-high.
- Tear out 4 large pieces of aluminum foil (about 12×18 inches each) and lightly spray with non-stick cooking spray.
Step 2: Marinate the Chicken
- In a small bowl, mix teriyaki sauce, soy sauce, honey, sesame oil, garlic, and ginger until well combined.
- Season chicken breasts with salt and pepper, then place them in a resealable plastic bag or shallow dish.
- Pour half the teriyaki mixture over the chicken. Let it marinate for at least 30 minutes or up to 2 hours for deeper flavor. Reserve the remaining sauce for later.
Step 3: Assemble the Foil Packets
- Lay each piece of foil on a flat surface.
- Evenly distribute bell peppers, red onion, zucchini, carrots, and pineapple chunks across the foil sheets.
- Place one marinated chicken breast on top of each vegetable pile.
Step 4: Add Sauce
- Drizzle 1-2 tablespoons of the reserved teriyaki sauce over the chicken and vegetables in each packet.
Step 5: Seal the Packets
- Fold the sides of the foil over the chicken and vegetables, sealing tightly to create a leak-proof packet.
Step 6: Cook
- Oven Method: Place the foil packets on a baking sheet and bake for 25-30 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Grill Method: Place the foil packets directly on the grill grates and cook for 20-25 minutes, flipping halfway through.
Step 7: Serve and Garnish
- Carefully open the foil packets (watch out for hot steam).
- Garnish with green onions and sesame seeds.
- Serve directly in the foil for an easy presentation or transfer to a plate.
Notes
- Marination Time:
For the best flavor, marinate the chicken for at least 30 minutes, but if you’re short on time, even a quick 10-minute marination will infuse some flavor. - Vegetable Size:
Slice the vegetables uniformly to ensure even cooking. Thicker cuts may need a longer cooking time, so adjust accordingly. - Foil Tips:
Use heavy-duty aluminum foil to prevent tearing, especially if cooking on a grill. Double-layer the foil if needed for added durability. - Sauce Consistency:
If you prefer a thicker teriyaki sauce, heat the reserved sauce with a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) over medium heat until it thickens. - Avoid Overcrowding:
Ensure each packet is sealed tightly but not overfilled to allow steam to circulate and cook the ingredients evenly. - Internal Temperature Check:
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. - Alternative Cooking Methods:
If you prefer not to use foil, layer the ingredients in a baking dish, cover with a lid or foil, and bake as directed. - Leftovers:
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Foil Packet Cooking
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 1 foil packet
- Calories: 360 kcal
- Sugar: 14 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg