Teriyaki Chicken and Pineapple Foil Packets Enjoy a burst of tropical flavor with minimal cleanup thanks to these Teriyaki Chicken and Pineapple Foil Packets. Sweet, juicy pineapple chunks pair perfectly with tender chicken and crisp-tender vegetables, all coated in a savory-sweet teriyaki glaze. Baked in the oven or thrown on the grill, this meal is a quick, healthy, and delicious weeknight dinner that the whole family will love. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2 servings Ingredients 2 boneless, skinless chicken breasts (about 6-8 oz each) 1 cup fresh pineapple chunks 1/4 cup teriyaki sauce 1 tablespoon olive oil 1 red bell pepper, sliced into strips 1 medium carrot, thinly sliced or julienned 1 small zucchini, sliced into half-moons 2 green onions, chopped (for garnish) Salt and freshly ground black pepper, to taste Aluminum foil, for wrapping Teriyaki Chicken and Pineapple Foil Packets Enjoy a burst of tropical flavor with minimal cleanup thanks to these Teriyaki Chicken and Pineapple Foil Packets. Sweet, juicy pineapple chunks pair perfectly with tender chicken and crisp-tender vegetables, all coated in a savory-sweet teriyaki glaze. Baked in the oven or thrown on the grill, this meal is a quick, healthy, and delicious weeknight dinner that the whole family will love. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2 servings Ingredients 2 boneless, skinless chicken breasts (about 6-8 oz each) 1 cup fresh pineapple chunks 1/4 cup teriyaki sauce 1 tablespoon olive oil 1 red bell pepper, sliced into strips 1 medium carrot, thinly sliced or julienned 1 small zucchini, sliced into half-moons 2 green onions, chopped (for garnish) Salt and freshly ground black pepper, to taste Aluminum foil, for wrapping Instructions Step 1: Preheat and Prep Preheat your oven to 400°F (200°C). Cut two large pieces of heavy-duty aluminum foil, approximately 12×18 inches each, and lay them flat on your work surface. If using standard foil, double up the sheets for extra sturdiness. Step 2: Assemble the Packets Place one chicken breast in the center of each foil piece. Drizzle each with ½ tablespoon of olive oil and season both sides generously with salt and pepper. Evenly divide and arrange the pineapple chunks, bell pepper strips, carrot slices, and zucchini slices on top of and around each chicken breast. Step 3: Add the Sauce and Seal Drizzle the teriyaki sauce evenly over the chicken and vegetables in both packets. To seal, bring the two long sides of the foil together over the food and fold them down in a series of tight rolls until the foil is snug against the food. Then, fold up both short ends to create a completely sealed packet. This traps the steam for even cooking. Step 4: Bake Place the foil packets on a baking sheet (to catch any potential drips) and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Step 5: Serve Carefully open one end of a foil packet first to allow the hot steam to escape before opening it completely. This prevents burns. Garnish generously with chopped green onions and serve immediately, directly from the packet or on a plate with the delicious juices poured over top. Notes Vegetable Variations: Feel free to customize with your favorite quick-cooking vegetables like snap peas, broccoli florets, or asparagus. Grilling Option: These packets are perfect for the grill! Cook them over medium heat (about 350-400°F) with the lid closed for the same amount of time, 25-30 minutes, flipping once halfway through. Make it a Meal: Serve these foil packets over steamed rice, cauliflower rice, or quinoa to soak up all the delicious teriyaki sauce. Nutritional Information (per serving): Approximately 350 kcal see continuation on the next page
