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How to Make Teriyaki Chicken and Pineapple Foil Packets
- Preheat the grill or oven to medium-high (around 400°F).
- Prepare the ingredients: Cut chicken into bite-sized chunks, chop veggies, and drain pineapple if using canned.
- Assemble packets: Place chicken, pineapple, and vegetables in the center of a large foil sheet. Drizzle with teriyaki sauce and a little olive oil. Season with salt, pepper, and optional garlic/ginger.
- Seal the foil: Fold into a tight packet, crimping edges to seal in steam.
- Cook: Grill or bake for 20–25 minutes, until the chicken is fully cooked and the vegetables are tender.
- Serve: Carefully open packets (watch for steam!) and serve over rice or noodles, or eat straight from the foil for minimal cleanup.
Pro Tips
- Add a dash of sriracha or chili flakes if you like a little heat.
- Use parchment paper inside the foil if you want extra protection against sticking.
- Double up the foil when grilling to prevent tearing.
Final Thoughts
Teriyaki Chicken and Pineapple Foil Packets are the perfect combination of fresh, flavorful, and fuss-free. With juicy meat, sweet pineapple, and vibrant veggies all wrapped in a savory glaze, this meal feels special without any of the stress. Whether you’re firing up the grill or keeping it cozy in the oven, these foil packets are sure to become a go-to favorite in your dinner rotation.
Would you like me to include the full printable recipe or offer ideas for homemade teriyaki sauce?
