Teriyaki Chicken and Pineapple Foil Packets Recipe
A sweet and savory one-pan meal featuring tender chicken and caramelized pineapple steamed in foil packets for maximum juiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 4 large sheets of heavy-duty aluminum foil
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar is dissolved.
- Cut four large squares of heavy-duty aluminum foil and lay them out on a large baking sheet.
- Divide chicken pieces evenly among the four foil squares, placing them in the center.
- Surround the chicken with pineapple chunks and sliced red bell peppers.
- Drizzle the teriyaki glaze evenly over the chicken and vegetables in each packet.
- Fold the sides of the foil up and over the food, crimping the edges tightly to create a sealed pouch.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Carefully open the packets (watch for hot steam) and serve immediately.