Teriyaki Chicken & Pineapple Foil Packets
🛒 Ingredients
- 2 boneless chicken breasts (cut into chunks or strips)
- 1½ cups fresh pineapple chunks
- 1 bell pepper (sliced)
- 1 small red onion (sliced)
- 1 zucchini (optional, sliced)
Teriyaki sauce:
- ⅓ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp cornstarch + 1 tbsp water (slurry, optional for thicker sauce)
👨🍳 Instructions
1. Prep the foil
- Cut large sheets of foil (one per serving).
- Lightly grease or spray to prevent sticking.
2. Make the sauce
- Mix soy sauce, honey, vinegar, garlic, and ginger.
- Stir in cornstarch slurry if you want a thicker glaze.
3. Assemble packets
- Divide chicken, pineapple, and vegetables among foil sheets.
- Pour sauce evenly over each portion.
- Fold foil tightly to seal (leave a little room for steam).
4. Cook (choose one)
🔥 Oven:
- 200°C / 400°F for 20–25 minutes
🔥 Grill:
- Medium heat for 15–20 minutes
🔥 Air fryer (yes, it works):
- 180°C / 360°F for 14–18 minutes
5. Finish
- Carefully open packets (watch steam).
- Optional: broil or air fry open for 2–3 minutes for caramelized edges.
🍽️ Serve with
- Steamed rice or fried rice
- Noodles
- Sprinkle with sesame seeds and green onions
🔥 Tips for best flavor
- Use fresh pineapple if possible—it caramelizes better
- Don’t overfill packets or they’ll steam instead of slightly roast
- Cut chicken evenly for consistent cooking
- Add a dash of chili flakes or sriracha for heat
