Here’s a delicious, easy Teriyaki Chicken and Pineapple Foil Packets recipe — perfect for grilling or baking with minimal cleanup.

🍍🍗 Teriyaki Chicken & Pineapple Foil Packets

Ingredients (4 servings / 4 packets)

• 4 boneless, skinless chicken breasts or thighs
• 1 cup fresh or canned pineapple chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• ½ cup teriyaki sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt & pepper to taste
• Optional: sesame seeds and sliced green onions for garnish

Instructions

1. Preheat & prep

• Preheat oven to 400°F (200°C), or prepare a medium-high grill.
• Tear 4 large sheets of aluminum foil (about 12×12 inches).

2. Assemble packets

• Place chicken in the center of each foil sheet.
• Top with bell peppers, onion, and pineapple chunks.
• Drizzle 2 tbsp teriyaki sauce over each packet.
• Drizzle lightly with olive oil, then season with salt and pepper.
• Fold foil to create sealed packets, leaving a small vent for steam to escape.

3. Cook

Oven method:

• Place packets on a baking sheet and bake 25–30 minutes, until chicken reaches 165°F (74°C).

Grill method:

• Grill packets over medium heat for 20–25 minutes, flipping halfway.

4. Serve

• Carefully open foil packets (watch for steam).
• Garnish with sesame seeds and sliced green onions if desired.
• Serve over rice, quinoa, or noodles.

✨ Tips & Variations

• Veggie swap: add zucchini, snap peas, or carrots.
• Extra sweet: drizzle honey or sprinkle brown sugar on top before sealing.
• Spicy: add a few slices of fresh chili or a dash of sriracha.
• Make ahead: assemble packets and refrigerate for up to 24 hours before cooking.
• Gluten-free: use tamari or gluten-free teriyaki sauce.

I can also make a one-pan sheet pan version if you prefer to skip foil packets for easier serving.