Teriyaki Chicken & Pineapple Foil Packets
🍍 Sweet, savory, and smoky grilled goodness with ZERO cleanup! Perfect for summer BBQs, camping, or easy weeknight dinners.
🍽️ Ingredients (Serves 4)
For the Chicken & Marinade:
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1.5 lbs boneless, skinless chicken thighs (or breasts)
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½ cup teriyaki sauce (homemade or store-bought)
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2 tbsp soy sauce
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1 tbsp honey (or brown sugar)
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1 tbsp rice vinegar
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2 cloves garlic, minced
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1 tsp grated ginger
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1 tsp sesame oil
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½ tsp black pepper
For the Packets:
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2 cups fresh pineapple chunks (or canned, drained)
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1 red bell pepper, sliced
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1 small red onion, sliced
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1 tbsp sesame seeds
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Green onions, sliced (for garnish)
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Cooked rice (for serving)
🔥 Cooking Instructions
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Marinate the Chicken:
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Mix teriyaki sauce, soy sauce, honey, vinegar, garlic, ginger, sesame oil, and pepper in a bowl.
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Coat chicken in marinade and refrigerate 30 mins to 2 hours (or overnight for max flavor).
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Prep the Foil Packets:
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Tear off 4 large sheets of heavy-duty foil (or double-layer regular foil).
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Divide pineapple, bell pepper, and onion evenly among the sheets.
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Place a chicken thigh on each pile of veggies, then drizzle with extra marinade.
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Seal & Cook:
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Fold foil into tight packets (leave room for steam).
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Grill: Cook over medium-high heat (400°F/200°C) for 20-25 mins until chicken hits 165°F (74°C).
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Oven: Bake at 400°F (200°C) for 25-30 mins.
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Serve:
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Carefully open packets (steam will escape!).
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Garnish with sesame seeds and green onions.
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Serve over rice with extra teriyaki drizzle.
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💡 Pro Tips:
✅ No-Grill Option: Use a sheet pan (cover with foil for easy cleanup).
✅ Spice It Up: Add sriracha or red pepper flakes to the marinade.
✅ Veggie Swaps: Try zucchini, broccoli, or snap peas.
Why This Works:
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Pineapple tenderizes the chicken while adding caramelized sweetness.
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Foil locks in juices for ultra-tender meat.
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Zero dishes! Just toss the foil when done.
Perfect for: Camping trips, beach cookouts, or lazy dinners! 🌴🔥
Want it extra saucy? Simmer leftover marinade (boil 1 min first!) for dipping. 😋