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Teriyaki Chicken with Pineapple (Foil Packets)
This easy Teriyaki Chicken with Pineapple is a flavorful, all-in-one meal that’s perfect for busy nights. Wrapped in foil and baked or grilled, each packet seals in juicy chicken, sweet pineapple, and vibrant vegetables—creating a tender, saucy dish with minimal cleanup.
If you’re into fuss-free dinners that deliver big flavor, check out our healthy chicken recipes on tinsuf.com — they’re balanced, quick, and designed for everyday cooking.
Ingredients
2 boneless, skinless chicken breasts
1 cup fresh pineapple chunks
¼ cup teriyaki sauce
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1 tbsp olive oil
1 red bell pepper, chopped
1 carrot, thinly sliced
1 zucchini, thinly sliced
2 green onions, chopped
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Salt and black pepper to taste
Aluminum foil
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C). If grilling, heat your grill to medium.Prepare Foil Packets
Tear two large pieces of aluminum foil. Lightly brush the center of each with olive oil.Assemble the Packets
Place a chicken breast in the center of each foil sheet. Season with salt and pepper.ADVERTISEMENT
Add Toppings
Top each chicken breast with pineapple chunks, red bell pepper, carrot slices, and zucchini.Pour the Sauce
Drizzle the teriyaki sauce evenly over the chicken and vegetables.Seal the Packets
Fold the foil sides over the ingredients and roll tightly to form a sealed packet.Cook
Place the foil packets on a baking sheet and bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
If using a grill, cook for the same time, flipping once halfway through.Garnish and Serve
Carefully open the packets (beware of hot steam). Sprinkle with green onions and serve warm, with rice or quinoa if desired.ADVERTISEMENT
Time & Serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2
Calories: ~350 kcal per serving
Tips & Variations
Swap chicken breasts for boneless thighs for extra tenderness.
Add mushrooms, snap peas, or baby corn for more veggies.
For heat, stir in chili flakes or a dash of sriracha into the teriyaki sauce.
Use parchment paper if you prefer to avoid aluminum foil.
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Storage & Make-Ahead
Fridge: Store cooked foil packets (sealed) for up to 3 days.
Freezer: Assemble uncooked packets and freeze for up to 1 month. Thaw before cooking.
Reheat: Warm packets in the oven at 300°F (150°C) until hot.
Tools You’ll Need
Cutting board & knife
Mixing bowls (optional)
Baking tray (for oven)
Aluminum foil
Meat thermometer (recommended)
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