Imagine a summer evening, the grill is hot, and the air is filled with the tantalizing aroma of sweet and savory teriyaki sauce mingling with caramelized pineapple. These Teriyaki Chicken and Pineapple Foil Packets are the perfect solution for an easy, flavorful meal that requires minimal cleanup and maximum enjoyment.
Ingredients
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
For the Foil Packets
- 4 boneless, skinless chicken breasts
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 red onion, cut into chunks
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional garnish)
- Salt and pepper to taste
Equipment
- Aluminum foil
- Mixing bowl
- Whisk
- Grill or oven
- Cutting board
- Knife
Preparation Instructions
Make the Teriyaki Sauce
- In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil.
- Whisk the ingredients until the sugar completely dissolves.
- Set aside 1/4 cup of the sauce for serving later.
Prepare the Foil Packets
- Cut four large squares of aluminum foil (about 12×12 inches each).
- Season chicken breasts with salt and pepper.
- Divide the chicken, pineapple chunks, red bell pepper, and red onion evenly among the foil squares.
- Drizzle the teriyaki sauce over each packet, reserving some for serving.
Cooking Methods
Grilling Method
- Preheat the grill to medium-high heat (around 400°F).
- Place the foil packets on the grill.
- Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Carefully open the packets and let them rest for 2-3 minutes.
Oven Method
- Preheat the oven to 425°F.
- Place the foil packets on a baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through.
- Let the packets rest for 2-3 minutes before opening.
Serving Suggestions
- Carefully open the foil packets, being mindful of the steam.
- Garnish with chopped green onions and sesame seeds.
- Drizzle the reserved teriyaki sauce over the chicken.
- Serve with steamed rice or cauliflower rice for a low-carb option.
Tips and Tricks
- Use heavy-duty aluminum foil to prevent tearing.
- Make sure to seal the foil packets tightly to keep the moisture in.
- For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
- You can substitute chicken with tofu or salmon for a different variation.
Nutritional Information (Approximate per serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 22g
- Fat: 12g
- Fiber: 2g
Storage and Reheating
- Refrigerate leftover packets in an airtight container for up to 3 days.
- Reheat in the microwave or oven, adding a splash of extra teriyaki sauce to prevent drying.
Enjoy your delicious and easy Teriyaki Chicken and Pineapple Foil Packets – a perfect meal for busy weeknights or relaxed weekend grilling!