Teriyaki Chicken and Pineapple Foil Packets – Easy Dinner Recipe
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Author:Patricia Jannet
Total Time:35
Yield:4 foil packets (4 servings) — each packet holds one generous portion of cubed chicken, pineapple, peppers, and onion 1x
Diet:Gluten Free
Description
Teriyaki Chicken and Pineapple Foil Packets — a sweet-savory dinner packet with chicken breast, pineapple, bell peppers, red onion, and teriyaki sauce. Makes 4 servings in 35 minutes with simple dinner 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
Cube the chicken, then coat it with teriyaki sauce and garlic for 10 minutes while the oven heats.
Slice both peppers and the red onion into even strips so they soften in the same 25-minute window.
Divide chicken, pineapple, peppers, onion, and olive oil across four foil sheets, keeping each portion in a flat mound.
Seal each packet tightly and bake at 400°F for 25 minutes until the chicken reaches 165°F.
Rest packets for 3 minutes, open away from your face, then finish with sesame seeds, green onions, and pepper flakes.
Notes
Fridge: Transfer cooled leftovers and packet juices to an airtight container within 2 hours. Refrigerate for up to 3 days. Keep rice separate when possible so it does not absorb all the sauce before reheating.
Freezer: Freeze cooked chicken, pineapple, vegetables, and sauce in a flat freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. The peppers soften after freezing but still work well over rice.
Oven reheat: Place leftovers in a small covered baking dish or foil pouch at 325°F for 12 minutes. Add a spoonful of water if the sauce looks thick. Covered reheating protects the chicken from drying out.
Microwave reheat: Use a covered microwave-safe bowl and heat on medium power for 2 minutes, stirring once. Medium power is gentler than full power and keeps pineapple from overheating before the chicken warms through.
Air fryer reheat: Use the air fryer only for the chicken and vegetables, not loose sauce. Heat at 325°F for 4 minutes, then spoon warmed sauce over the top separately for the best texture.
