Ingredients
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup pineapple chunks (fresh or canned)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small red onion (sliced)
1 zucchini (sliced)
½ cup teriyaki sauce
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon ginger powder (or fresh grated ginger)
Salt and pepper to taste
1 tablespoon sesame seeds (optional, for garnish)
2 green onions (chopped, for garnish)
Cooked rice (for serving)
Instructions
Preheat the oven to 400°F (200°C) or heat a grill to medium-high heat.
Prepare the foil: Cut four large pieces of aluminum foil (about 12 inches each).
Marinate the chicken: In a bowl, mix the chicken pieces with teriyaki sauce, olive oil, garlic powder, ginger, salt, and pepper. Let it sit for 10–15 minutes.
Assemble the packets:
Divide the chicken evenly among the foil sheets.
Add pineapple chunks, red and green bell peppers, red onion, and zucchini on top.
Drizzle a little extra teriyaki sauce over everything.
Seal the packets: Fold the foil over the ingredients and seal the edges tightly to form a packet.
Cook:
Oven method: Bake for 20–25 minutes until the chicken is fully cooked.
Grill method: Cook on the grill for 15–20 minutes, flipping once.
Serve: Carefully open the foil packets (watch out for steam!). Garnish with sesame seeds and chopped green onions. Serve with cooked rice.
Enjoy your Teriyaki Chicken and Pineapple Foil Packets! Let me know if you need any modifications.