Description
Teriyaki Chicken and Pineapple Foil Packets – Easy Dinner Recipe — perfect for weeknight dinner ideas and summer grilling. Makes 4 foil packets in 35 minutes with 12 simple ingredients.
Ingredients
Scale
- 4 boneless skinless chicken breasts, cubed
- 1 cup teriyaki sauce (store-bought or homemade)
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Sesame seeds (optional, for garnish)
- Chopped green onions (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 400°F (200°C) or preheat grill to medium-high heat.
- In a bowl, combine cubed chicken with teriyaki sauce and marinate for at least 15 minutes.
- Cut 4 large sheets of aluminum foil and lightly coat with olive oil.
- Evenly divide the chicken, pineapple, bell peppers, and onion slices between the foil sheets.
- Drizzle each portion with olive oil and sprinkle with garlic, salt, and pepper.
- Seal the foil sheets tightly to create packets.
- Bake packets on a tray for 20–25 minutes or grill for 12–15 minutes per side.
- Carefully open packets, garnish with sesame seeds and green onions, and serve warm.
Notes
- Refrigerator (Cooked): Transfer the cooked contents from the foil into airtight glass containers within 2 hours of cooking to prevent bacterial growth. Stored properly at or below 40°F, the chicken and vegetables stay fresh for up to 3 days. Keep the teriyaki sauce in the container—it helps prevent the chicken from drying out during storage.
- Freezer (Uncooked or Cooked): For uncooked packets, wrap each one tightly in a double layer of heavy-duty aluminum foil and place inside a labeled freezer bag. For cooked leftovers, cool completely before transferring to freezer-safe containers. Both methods keep well for up to 2 months. Always squeeze out excess air to prevent freezer burn on the chicken and vegetables.
- Oven Reheat: Preheat your oven to 350°F. Place the refrigerated leftovers in a foil-covered oven-safe dish with a tablespoon of water to create steam. Heat for 15 minutes until the internal temperature reaches 165°F. This method restores the caramelized edges on the peppers and keeps the chicken juicy rather than rubbery.
- Microwave Reheat: Transfer a single serving to a microwave-safe plate and cover loosely with a damp paper towel. Microwave on medium power (70%) for 2 minutes, stir gently, then heat for another 1 minute. The damp towel prevents the chicken from drying out. Let it rest 30 seconds before eating—the sauce will be very hot.
- Air Fryer Reheat: Spread leftover chicken and vegetables in a single layer in your air fryer basket. Reheat at 350°F for 5 minutes, shaking the basket halfway through. This method re-crisps the bell pepper edges and gives the pineapple chunks a light caramelization you won’t get from the microwave. Avoid overcrowding the basket for even results.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner Ideas
- Method: Bake or Grill
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 foil
- Calories: 342 calories
- Sugar: 21g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 96mg