2 boneless, skinless chicken breasts, cubed
1 ½ cups fresh pineapple chunks
1 red bell pepper, diced
1 zucchini, sliced
½ red onion, sliced
2 tbsp sesame seeds (optional)
2 green onions, chopped (for garnish)
For the Homemade Teriyaki Sauce:
¼ cup soy sauce (or tamari for GF)
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar
1 tsp grated ginger
2 cloves garlic, minced
1 tsp sesame oil
1 tbsp cornstarch + 2 tbsp water (to thicken)
Step-by-Step Instructions
1. Make the Teriyaki Sauce
In a small saucepan, whisk soy sauce, honey, vinegar, ginger, garlic, and sesame oil.
Bring to a simmer. Mix cornstarch + water, then stir into sauce until thickened (~2 mins).
2. Assemble the Packets
Tear 2 large sheets of heavy-duty foil (about 12×18 inches).
Divide chicken, pineapple, bell pepper, zucchini, and onion between them.
Drizzle each with teriyaki sauce and sprinkle with sesame seeds.
3. Seal & Cook
Fold foil into tight packets (double-wrap if grilling).
Grill: 15-18 mins over medium heat.
Bake: 20-25 mins at 400°F (200°C).
4. Garnish & Serve!
Carefully open packets (steam will escape!).
Top with green onions and extra sauce if desired.
Pro Tips for Perfect Packets
🔥 Grill Master Tip – Place packets indirect heat to avoid burning.
🍍 Extra Flavor? Marinate chicken in ½ the sauce for 30 mins first.
🌶 Spicy Twist – Add sriracha or red pepper flakes to the sauce.
🍚 Serve With – Steamed rice, quinoa, or cauliflower rice.
Serving Suggestions
🏕️ Campfire Meal – Pair with grilled corn and sweet potatoes.
🏡 Easy Dinner – Serve with a simple cucumber salad.
🍹 Tropical Vibe – Enjoy with a pineapple mojito or iced tea!
Final Thoughts
These Teriyaki Chicken & Pineapple Foil Packets are bursting with flavor and couldn’t be easier. Perfect for weeknights, meal prep, or outdoor adventures!
What’s your favorite foil packet combo? Tell us in the comments!
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