Teriyaki Chicken and Pineapple Foil Packets are a delicious and easy-to-make meal, perfect for grilling, baking, or even cooking over a campfire. Here’s a simple recipe you can try:
📝 Ingredients (Serves 4):
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4 boneless, skinless chicken breasts (or thighs)
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1 cup pineapple chunks (fresh or canned, drained)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1/2 red onion, sliced
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1/2 cup teriyaki sauce (store-bought or homemade)
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1 tbsp olive oil
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Salt & pepper, to taste
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Optional garnishes: chopped green onions, sesame seeds, cooked rice
🔧 Instructions:
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Preheat grill to medium-high or oven to 400°F (200°C).
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Prepare foil sheets: Tear off 4 large sheets of heavy-duty aluminum foil (about 12″x18″).
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Assemble packets:
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In the center of each foil sheet, place 1 chicken breast.
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Surround with bell peppers, onion, and pineapple chunks.
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Drizzle with teriyaki sauce and a little olive oil.
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Season with salt and pepper.
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Seal packets: Fold foil over the contents and crimp the edges tightly to seal, creating a packet.
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Cook:
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Grill: Place on grill and cook for 20–25 minutes, flipping halfway.
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Oven: Place on a baking sheet and bake for 25–30 minutes.
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Check doneness: Chicken should be cooked through (internal temp of 165°F / 74°C).
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Serve: Carefully open packets (watch for steam). Serve with rice and top with green onions and sesame seeds if desired.
Would you like a version of this recipe tailored for meal prep or camping?
