Teriyaki Chicken and Pineapple Foil Packets

Juicy chicken, sweet pineapple, and crisp veggies all come together in these easy Teriyaki Chicken and Pineapple Foil Packets. Each packet is loaded with flavor — tender chicken coated in tangy-sweet teriyaki sauce, roasted with colorful vegetables and fresh pineapple. Whether cooked on the grill or baked in the oven, these foil packets make cleanup a breeze and taste like a tropical getaway!

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup fresh pineapple chunks
¼ cup teriyaki sauce (store-bought or homemade)
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 carrot, peeled and thinly sliced
1 zucchini, sliced into half-moons
2 green onions, chopped
Salt and black pepper, to taste
Aluminum foil, for wrapping

Instructions

1. Prepare the foil packets

Preheat your grill to medium-high heat (about 400°F / 200°C) or oven to 400°F (200°C).
Cut four large pieces of aluminum foil (about 12×12 inches each).
Lightly spray each piece with non-stick cooking spray or brush with a little olive oil to prevent sticking.

2. Season the chicken

In a medium bowl, combine chicken pieces with olive oil, a pinch of salt and pepper, and 2 tablespoons of teriyaki sauce.
Toss until evenly coated.

3. Assemble the packets

Divide the chicken evenly among the foil sheets.
Add pineapple chunks, bell pepper slices, carrot, and zucchini around and on top of the chicken.
Drizzle each packet with a little more teriyaki sauce (about 1 tablespoon per packet).
Sprinkle with chopped green onions.

4. Seal the foil packets

Bring the two long ends of foil together over the food and fold down to seal tightly.
Fold in the sides to create a well-sealed packet so the steam can circulate and cook everything evenly.

5. Cook the packets

For the grill:

Place the foil packets directly on the grill and cook for 15–20 minutes, turning once halfway through.

For the oven:

Place packets on a baking sheet and bake for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Finish and serve

Carefully open the foil packets (watch out for hot steam!).
Garnish with more green onions or sesame seeds if desired.
Serve directly from the foil for a casual meal, or plate it over steamed rice or noodles for a complete dinner.

Serving Suggestions

Pair your Teriyaki Chicken and Pineapple Foil Packets with:

Jasmine or basmati rice for soaking up that delicious sauce.
A side of grilled corn on the cob or Asian-style coleslaw.
Sprinkle with toasted sesame seeds for a little crunch.

Tips for Success

Cut everything evenly: Uniform pieces ensure that the chicken and veggies cook at the same rate.
Use fresh pineapple: Canned pineapple is too soft and can make the dish watery.
Make ahead: Assemble the foil packets up to 12 hours in advance, refrigerate, and cook when ready.
Customize it: Add mushrooms, snap peas, or even chunks of red onion for extra flavor and texture.

Why You’ll Love It

No mess — everything cooks inside the foil!
Healthy and balanced — lean protein, fresh veggies, and natural sweetness from pineapple.
Quick and easy — perfect for busy weeknights or outdoor grilling.
Bursting with flavor — tangy teriyaki meets tropical pineapple for a sweet and savory combo everyone loves.

Optional Garnishes

Toasted sesame seeds
Extra teriyaki sauce drizzle
Chopped cilantro or parsley
Lime wedges for a citrusy kick

Storage & Reheating

If you have leftovers (though that’s rare ):

Store in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or oven until warmed through.
Avoid overcooking to keep the chicken juicy.