Ingredients (Serves 4):
4 boneless, skinless chicken breasts (or thighs)
1 cup pineapple chunks (fresh or canned)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 cup broccoli florets (optional)
1/2 cup teriyaki sauce
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp ginger powder (or fresh grated ginger)
Salt and pepper, to taste
Sesame seeds (for garnish)
Green onions, sliced (for garnish)
Instructions:
Preheat
If grilling: Heat your grill to medium-high.
If baking: Preheat your oven to 400°F (200°C).
Prepare the Foil Packets
Tear 4 large sheets of aluminum foil (about 12×18 inches each).
Lightly grease the center of each sheet with olive oil.
Assemble
Place a chicken breast in the center of each foil sheet.
Add pineapple chunks, bell peppers, onion, and broccoli (if using) around the chicken.
Season
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Season
Drizzle 2-3 tablespoons of teriyaki sauce over each chicken breast.
Sprinkle garlic powder, ginger powder, salt, and pepper on top.
Seal the Packets
Fold the sides of the foil over the chicken and veggies to create a sealed packet.
Cook
Grill: Place packets on the grill and cook for 15-20 minutes, flipping halfway through.
Bake: Place packets on a baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve
Carefully open the packets (watch out for steam!).
Garnish with sesame seeds and sliced green onions.
Serving Ideas
Serve directly in the foil for easy cleanup!
Pair with steamed rice, quinoa, or noodles for a complete meal.
Let me know if you’d like a variation or tweaks for dietary preferences! 😊