Teriyaki Chicken & Pineapple Foil Packets

If you are looking for an easy meal that is packed with sweet and savoury flavours, while requiring minimal washing up, these Teriyaki Chicken and Pineapple Foil Packets are the perfect choice. Tender chicken breasts are baked with colourful vegetables, juicy pineapple, and a rich teriyaki glaze, allowing every ingredient to steam in its own aromatic sauce.

Ideal for busy weeknights, meal prep, or even outdoor grilling, this recipe delivers a complete meal in a convenient foil packet.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 cup fresh pineapple chunks
  • ¼ cup teriyaki sauce
  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 carrot, thinly sliced
  • 1 courgette, sliced
  • 2 spring onions, chopped
  • Salt and freshly ground black pepper, to taste
  • Heavy-duty aluminium foil

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Cut two large sheets of heavy-duty aluminium foil and lay them flat on your work surface.
  3. Lightly grease the centre of each sheet with a little olive oil.
  4. Place one chicken breast in the centre of each sheet.
  5. Brush the chicken with olive oil and season with salt and black pepper on both sides.
  6. Arrange the pineapple chunks, sliced bell pepper, carrot, and courgette around and on top of each chicken breast.
  7. Drizzle the teriyaki sauce evenly over the chicken and vegetables. Sprinkle with the chopped spring onions.
  8. Fold the foil tightly around the ingredients, sealing all the edges to create a secure packet.

Baking

  1. Place the sealed foil packets on a baking sheet.
  2. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
  3. Carefully remove the baking sheet from the oven.
  4. Allow the packets to rest for about 5 minutes before opening, as hot steam will escape.

Serving Suggestions

Serve the chicken and vegetables directly from the foil packet, or transfer everything onto a plate.

This dish pairs beautifully with:

  • Steamed jasmine rice
  • Brown rice
  • Coconut rice
  • Rice noodles
  • Quinoa
  • Cauliflower rice for a lighter option
  • Optional garnishes: chopped spring onions, sesame seeds, or fresh coriander

Recipe Variations

  • Substitute chicken thighs for extra juicy meat.
  • Add broccoli florets, sugar snap peas, mushrooms, or baby corn.
  • Use spicy teriyaki sauce for extra heat.
  • Add a teaspoon of freshly grated ginger or minced garlic for deeper flavour.
  • Include a few pineapple rings instead of chunks for a different presentation.

Storage

Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.

Reheat gently in the microwave or in a covered frying pan until heated through.

Helpful Tips

  • Cut the vegetables into similar-sized pieces for even cooking.
  • Seal the foil packets tightly to trap moisture and flavour.
  • Always check that the chicken has reached a safe internal temperature of 165°F (74°C).
  • Heavy-duty foil works best, as it helps prevent tearing and leaking.

Conclusion

These Teriyaki Chicken and Pineapple Foil Packets combine juicy chicken, vibrant vegetables, sweet pineapple, and savoury teriyaki sauce into one easy meal that is flavourful, colourful, and requires very little cleanup. Perfect for any night of the week, this recipe is sure to become a family favourite.

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