Teriyaki Chicken and Pineapple Foil Packets

Teriyaki Chicken and Pineapple Foil Packets
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 zucchini, sliced
1 small red onion, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
Salt and black pepper, to taste
1 tablespoon sesame seeds (optional)
2 green onions, sliced for garnish
Cooked rice, for serving
Instructions
Preheat the oven or grill
Oven: Preheat to 400°F (200°C).
Grill: Heat to medium-high.
Prepare the foil packets
Cut 4 large sheets of aluminum foil.
Lightly brush the center of each sheet with olive oil.
Mix the ingredients
In a large bowl, combine chicken, pineapple, bell pepper, zucchini, onion, garlic, and ginger.
Pour in the teriyaki sauce and toss well to coat evenly.
Season lightly with salt and pepper.
Assemble packets
Divide the mixture evenly among the foil sheets.
Fold the foil over the mixture and seal tightly to create packets.
Cook
Oven: Bake for 20–25 minutes, or until chicken is fully cooked and vegetables are tender.
Grill: Cook packets for 12–15 minutes, turning once halfway through.
Serve
Carefully open packets (steam will be hot).
Sprinkle with sesame seeds and green onions.
Serve over warm rice.
Tips
Add broccoli, snap peas, or carrots for extra vegetables.
For a spicy kick, drizzle with sriracha or add red pepper flakes.
You can substitute chicken with shrimp or tofu.