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Teriyaki chicken and pineapple foil packets

Teriyaki Chicken and Pineapple Foil Packets

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breast cut into 1-inch cubes
  • 2 cups Fresh Pineapple chunks
  • 1 Red Bell Pepper chopped
  • 1 Green Bell Pepper chopped
  • 1/2 Red Onion chopped
  • 1/2 cup Low-Sodium Teriyaki Sauce
  • 1 tbsp Extra Virgin Olive oil
  • 3 cloves Garlic minced
  • Garnish: Green onions sesame seeds

Method
 

  1. Preheat: Set oven to 400°F or grill to medium-high.
  2. Mix: In a large bowl, combine chicken, pineapple, peppers, onion, garlic, oil, and teriyaki sauce. Toss to coat.
  3. Assemble: Divide the mixture between 4 large sheets of heavy-duty aluminum foil.
  4. Seal: Fold the foil over the mixture and seal the edges tightly to create a pouch.
  5. Cook: Bake for 20-25 minutes or grill for 15-20 minutes until chicken reaches an internal temperature of 165°F.
  6. Serve: Open carefully (watch out for steam!), garnish with sesame seeds and green onions, and serve over quinoa or brown rice.

Notes

  • Foil Selection: Use Heavy-Duty Aluminum Foil to prevent tearing and leaking of the teriyaki juices.
  • Uniform Sizing: Cut chicken and vegetables into even 1-inch pieces so they cook at the same rate and reach 165°F simultaneously.
  • Pineapple Tip: Use fresh pineapple for the best caramelization; if using canned, drain thoroughly and choose "in 100% juice" to avoid excess sugar.
  • Steam Safety: Be extremely careful when opening packets; steam builds up inside and can cause burns. Open the foil away from your face.
  • Internal Temperature: Always check the largest piece of chicken with a meat thermometer to ensure it has reached a safe 165°F (74°C).
  • Meal Prep: Packets can be assembled 24 hours in advance and kept in the refrigerator. Do not freeze raw packets as the vegetables will lose their texture.