Teriyaki Chicken and Pineapple Foil Packets

Equipment

• Heavy-duty aluminum foil
• Mixing bowls
• Small saucepan
• Whisk
• Baking sheet (for oven method)
• Grill tongs

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 ounces each), cut into bite-sized pieces
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Vegetables

• 2 cups fresh pineapple chunks
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• ½ red onion, sliced
• 2 green onions, sliced (for garnish)

Homemade Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons water

Garnish

• Sesame seeds
• Chopped cilantro (optional)
• Lime wedges

Instructions

Step 1: Prepare the Teriyaki Sauce

1. In a small saucepan, combine:
2. Soy sauce
3. Pineapple juice
4. Honey
5. Brown sugar
6. Rice vinegar
7. Sesame oil
8. Garlic
9. Ginger
10. Bring to a gentle simmer over medium heat.
11. In a separate bowl, whisk together the cornstarch and water to create a slurry.
12. Slowly stir the slurry into the sauce and cook for 2–3 minutes , stirring continuously, until the sauce thickens.
13. Remove from the heat and allow it to cool slightly.

Step 2: Season the Chicken

1. In a large bowl, toss the chicken pieces with olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
2. Pour half of the teriyaki sauce over the chicken and mix well.
3. Reserve the remaining sauce for serving.

Step 3: Assemble the Foil Packets

1. Cut four large sheets of heavy-duty aluminum foil.
2. Evenly divide the following ingredients among the four sheets:
3. Seasoned chicken
4. Pineapple chunks
5. Bell peppers
6. Zucchini
7. Broccoli
8. Red onion
9. Fold the foil tightly around the ingredients to create sealed packets, leaving a little room for steam to circulate.

Oven Method

1. Preheat the oven to 400°F (200°C) .
2. Place the foil packets on a baking sheet and bake for 22–25 minutes , or until the chicken reaches an internal temperature of 165°F (74°C) .

Grill Method

1. Preheat the grill to medium-high heat.
2. Cook the packets for 20–25 minutes , turning once halfway through cooking.

Campfire Method

1. Place the packets over medium campfire coals for 20–25 minutes , turning occasionally.

Step 5: Finish and Serve

1. Carefully open the foil packets, allowing the steam to escape.
2. Drizzle each packet with the reserved teriyaki sauce.
3. Garnish with sliced green onions, sesame seeds, and chopped cilantro if desired.
4. Serve immediately over steamed rice, brown rice, noodles, or cauliflower rice.