Teriyaki Chicken and Pineapple Foil Packets

Ingredients:

2 boneless, skinless chicken breasts, cut into cubes

1 cup pineapple chunks (fresh or canned, drained)

1 bell pepper, sliced (red, yellow, or green)

½ red onion, sliced

½ cup teriyaki sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon ginger powder

1 tablespoon olive oil

Salt and black pepper, to taste

2 cups cooked rice (for serving)

Green onions and sesame seeds for garnish (optional)

Directions:

Preheat & Prep: Preheat grill or oven to 375°F (190°C). Tear 4 large sheets of aluminum foil and lightly grease with olive oil.

Assemble the Packets: Divide the chicken cubes evenly between the foil sheets. Top each with pineapple chunks, sliced bell pepper, and red onion.

Season & Sauce: In a small bowl, mix the teriyaki sauce, soy sauce, garlic powder, and ginger powder. Drizzle evenly over the chicken and veggies. Season with salt and pepper.

Seal & Cook: Fold the foil over the ingredients and seal the edges tightly. Place packets on the grill or a baking sheet and cook for 20-25 minutes, until the chicken is fully cooked.

Serve & Enjoy: Carefully open the packets (watch for steam!) and serve over cooked rice. Garnish with sesame seeds and green onions if desired.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 380 kcal | Servings: 2 foil packets

Tips:

For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.

Add zucchini or snap peas for more colorful veggies.