Grilled Pineapple Chicken Foil Packets are a vibrant and easy meal bursting with tropical flavors. Juicy chicken, sweet pineapple, colorful vegetables, and a tangy teriyaki glaze come together in these convenient foil packets.
Perfect for grilling or baking, they make a fantastic weeknight dinner or a fun addition to your next barbecue.
Kitchen Equipment Needed
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Grill or oven
Ingredients
For the Foil Packets:
4 boneless, skinless chicken breasts (about 6 oz each)
1 1/2 cups pineapple chunks (fresh or canned, drained)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, sliced
1 zucchini, sliced
2 tbsp olive oil
Salt and pepper, to taste
For the Teriyaki Sauce:
1/4 cup soy sauce
2 tbsp honey
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil (optional)
1 clove garlic, minced
1 tsp grated ginger
1 tsp cornstarch mixed with 1 tbsp water
Directions
- Preheat the Grill or Oven: Preheat your grill to medium-high heat (about 400°F) or your oven to 375°F.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Heat the mixture in a small saucepan over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens. Set aside.
- Assemble the Foil Packets: Cut 4 large sheets of aluminum foil. Place one chicken breast in the center of each sheet. Divide the pineapple chunks, bell peppers, red onion, and zucchini evenly among the packets. Drizzle with olive oil and season with salt and pepper.
- Add the Sauce: Spoon the teriyaki sauce over each chicken breast and the vegetables.
- Seal the Packets: Fold the sides of the foil over the chicken and vegetables, sealing the packets tightly to trap the steam.
- Cook the Packets:
- On the Grill: Place the foil packets on the grill and cook for 20-25 minutes, flipping halfway through.
- In the Oven: Place the packets on a baking sheet and bake for 25-30 minutes.
- Serve: Carefully open the foil packets to release the steam. Serve the chicken and vegetables directly from the foil or transfer to plates.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Nutrition (Per Serving)
Calories: 320
Protein: 32g
Carbohydrates: 22g
Fat: 10g
Sugar: 15g
Expert Tips
Cut Evenly: Chop vegetables into similar-sized pieces to ensure they cook evenly.
Use Heavy-Duty Foil: Prevent leaks by using heavy-duty aluminum foil or doubling regular foil.
Customize the Sauce: For a spicier flavor, add a pinch of red pepper flakes to the teriyaki sauce.
FAQs
Can I prepare these packets ahead of time?
Yes, you can assemble the packets a few hours in advance. Store them in the refrigerator until ready to cook.
Can I use a different protein?
Absolutely, this recipe works well with shrimp, salmon, or pork chops. Adjust cooking times as needed.
Do I have to use a grill?
No, these foil packets can also be baked in the oven with excellent results.
Storing & Reheating
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Assemble the uncooked packets, freeze them for up to 2 months, and cook directly from frozen, adding extra cooking time.
Reheating: Reheat in the foil on the grill or in the oven at 350°F until warmed through.
Substitutions & Variations
Low-Sodium: Use low-sodium soy sauce to reduce the salt content.
Vegetarian: Replace the chicken with tofu or tempeh, and add extra vegetables like mushrooms or snap peas.
Tropical Twist: Add mango chunks or a splash of lime juice for an extra burst of tropical flavor.
Grilled Pineapple Chicken Foil Packets – A Tropical, Flavorful Meal
Equipment
- - Cutting board
- - Sharp knife
- Mixing bowls
- Whisk
- Measuring cups and spoons
- - Aluminum foil
- - Grill or oven
Ingredients
- **For the Foil Packets:**
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 1/2 cups pineapple chunks fresh or canned, drained
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small red onion sliced
- 1 zucchini sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- **For the Teriyaki Sauce:**
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil optional
- 1 clove garlic minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- **Preheat the Grill or Oven:** Preheat your grill to medium-high heat (about 400°F) or your oven to 375°F.
- **Prepare the Sauce:** In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Heat the mixture in a small saucepan over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens. Set aside.
- **Assemble the Foil Packets:** Cut 4 large sheets of aluminum foil. Place one chicken breast in the center of each sheet. Divide the pineapple chunks, bell peppers, red onion, and zucchini evenly among the packets. Drizzle with olive oil and season with salt and pepper.
- **Add the Sauce:** Spoon the teriyaki sauce over each chicken breast and the vegetables.
- **Seal the Packets:** Fold the sides of the foil over the chicken and vegetables, sealing the packets tightly to trap the steam.
- **Cook the Packets:**
- - **On the Grill:** Place the foil packets on the grill and cook for 20-25 minutes, flipping halfway through.
- - **In the Oven:** Place the packets on a baking sheet and bake for 25-30 minutes.
- **Serve:** Carefully open the foil packets to release the steam. Serve the chicken and vegetables directly from the foil or transfer to plates.
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