Teriyaki Chicken and Pineapple Foil Packets

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Teriyaki Chicken and Pineapple Foil Packets – A Juicy, Flavor-Packed Meal!

Origin of the Recipe:

Foil packet meals have been a campfire cooking staple for decades, but this Teriyaki Chicken and Pineapple version takes inspiration from Hawaiian and Japanese flavors. Teriyaki sauce, a Japanese-style glaze made with soy sauce, sugar, and garlic, pairs beautifully with sweet pineapple, a fruit widely grown in Hawaii. This dish combines grilled or oven-baked convenience with bold, tangy-sweet flavors, making it a perfect quick and easy meal for weeknights, BBQs, or camping trips.

Introduction:

These Teriyaki Chicken and Pineapple Foil Packets are an easy, mess-free meal that locks in juicy, sweet, and savory flavors. With tender chicken, fresh pineapple, bell peppers, and onions all wrapped up in a foil packet, this dish is perfect for grilling, baking, or even cooking over a campfire. It’s a complete meal with protein, fiber, and vitamins, making it both healthy and delicious.

Ingredients (Serves 4):

For the Chicken & Vegetables:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 ½ cups fresh pineapple chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small red onion, sliced
  • 1 cup snap peas or broccoli florets (optional)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

For the Homemade Teriyaki Sauce:

  • ¼ cup low-sodium soy sauce
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch + 2 tablespoons water (to thicken sauce)

Instructions:

Step 1: Prepare the Teriyaki Sauce

  1. In a saucepan over medium heat, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger.
  2. Bring to a gentle simmer, then stir in the cornstarch slurry (cornstarch + water mixture).
  3. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
  4. Remove from heat and set aside.

Step 2: Assemble the Foil Packets

  1. Preheat the oven to 400°F (200°C) or heat a grill to medium-high heat.
  2. Lay out four large pieces of aluminum foil (about 12×12 inches each).
  3. Place a chicken breast in the center of each foil sheet. Season lightly with salt and pepper.
  4. Drizzle olive oil over the chicken and top with pineapple chunks, bell peppers, red onion, and snap peas (if using).
  5. Spoon 2-3 tablespoons of teriyaki sauce over each chicken breast.

Step 3: Seal the Foil Packets

  1. Fold the sides of the foil over the chicken and vegetables, sealing the packets tightly.
  2. Ensure there’s enough space inside for heat to circulate.

Step 4: Cook the Foil Packets

For Oven Baking:

  1. Place the foil packets on a baking sheet and bake at 400°F for 25-30 minutes, or until the chicken reaches 165°F (75°C) internally.

For Grilling:

  1. Place the foil packets directly on the grill and cook for 15-20 minutes, flipping halfway through.

For Campfire Cooking:

  1. Place packets on hot coals and cook for 15-20 minutes, flipping once.

Step 5: Serve and Garnish

  1. Carefully open the foil packets (be cautious of hot steam).
  2. Sprinkle with sesame seeds and sliced green onions before serving.
  3. Serve directly from the foil or plate with steamed rice or cauliflower rice for a complete meal.

Description:

These Teriyaki Chicken and Pineapple Foil Packets are juicy, flavorful, and bursting with sweet-savory goodness. The chicken stays tender and absorbs the delicious teriyaki sauce, while the pineapple caramelizes slightly, adding a natural sweetness. This dish is healthy, protein-packed, and full of colorful vegetables, making it a nutrient-rich meal the whole family will love!

Tips for Success:

  • Use Fresh Pineapple: Fresh pineapple provides the best natural sweetness, but canned pineapple (drained) can also work.
  • Don’t Overcrowd the Foil: Ensure each packet has enough space for even cooking.
  • Make It Spicier: Add red pepper flakes or a dash of sriracha for extra heat.
  • Swap the Protein: This recipe works well with salmon, shrimp, or tofu.

Nutritional Information (Per Serving – Approx.):

  • Calories: 390
  • Carbohydrates: 45g
  • Protein: 36g
  • Fat: 7g
  • Fiber: 4g
  • Sodium: 720mg

(Values are approximate and depend on ingredients used.)

Frequently Asked Questions (FAQs):

1. Can I make these foil packets ahead of time?
Yes! Assemble the packets up to 24 hours in advance and store them in the fridge until ready to cook.

2. Can I cook these in an air fryer?
Yes! Air fry at 375°F for 15-18 minutes, checking for doneness.

3. Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce or coconut aminos.

4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

5. Can I add other vegetables?
Absolutely! Try adding zucchini, mushrooms, carrots, or bok choy for more variety.

Serving Suggestions:

  • Serve over steamed jasmine rice, brown rice, or quinoa.
  • Pair with a fresh Asian slaw or grilled asparagus.
  • Drizzle extra teriyaki sauce over the top for more flavor.

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Conclusion:

These Teriyaki Chicken and Pineapple Foil Packets are a foolproof, delicious meal that’s easy to make, mess-free, and packed with bold flavors. Whether you cook them in the oven, on the grill, or over a campfire, this dish is sure to be a hit. Try it tonight and enjoy a sweet-savory bite of Hawaiian-inspired goodness! 🍍🔥🍗

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