Nothing says summer vibes and dinner made easy like Teriyaki Chicken and Pineapple Foil Packets. This vibrant dish combines juicy chunks of chicken, sweet pineapple, and a rainbow of bell peppers in a glossy teriyaki glaze, all wrapped up and cooked to perfection with almost zero cleanup. Whether you’re grilling in the backyard or baking in your kitchen, these foil packets are my favorite way to channel the tropics on a busy weeknight and savor every sweet-salty bite.

Teriyaki Chicken and Pineapple Foil Packets Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these Teriyaki Chicken and Pineapple Foil Packets plays a starring role, bringing bold flavor and eye-catching color to your plate. You don’t need anything fancy, just a handful of fresh produce and pantry staples that work delicious magic together.

Chicken Breasts: Boneless and skinless, cut into large chunks for tender, juicy bites that cook evenly in the foil packets.
Fresh Pineapple Chunks: Brings a burst of tropical sweetness and helps tenderize the chicken as it cooks.
Red Bell Pepper: Adds vibrant color and a subtle sweetness that pairs beautifully with the teriyaki sauce.
Green Bell Pepper: Balances the sweetness with a little earthy crunch and extra freshness.
Red Onion: Sliced thin, it becomes soft and almost caramelized inside the packet, delivering loads of flavor.
Teriyaki Sauce: The backbone of your glaze—look for a good-quality, thick sauce or use homemade for that deep umami punch.
Soy Sauce: Backs up the teriyaki sauce and keeps everything savory (and perfectly salted).
Brown Sugar: Caramelizes in the heat of the packet, giving the glaze extra depth and stickiness.
Olive Oil: Helps the sauce coat everything evenly and keeps the chicken super moist.
Garlic: Freshly minced for loads of aromatic kick in every bite.
Fresh Ginger: Brightens up the whole dish with its unmistakable zing—grate it fine for best results.
Red Pepper Flakes (optional): Add as much or as little as you like for a bit of background heat.
Fresh Cilantro or Green Onions: Sprinkled on top before serving for freshness and a punch of color.
Cooked Rice: The perfect companion for soaking up all that amazing teriyaki pineapple sauce.

How to Make Teriyaki Chicken and Pineapple Foil Packets

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F or cracking up your grill to medium-high. This early preheat ensures your Teriyaki Chicken and Pineapple Foil Packets get all the quick, even heat they need for juicy chicken and caramelized edges.

Step 2: Whisk Up the Teriyaki Marinade

Grab a big mixing bowl and combine the teriyaki sauce, soy sauce, brown sugar, olive oil, garlic, ginger, and a pinch of red pepper flakes if you like a touch of heat. Whisk until everything’s glossy and you can smell that savory-sweet aroma—it’s downright irresistible!

Step 3: Toss Chicken and Veggies

Add your chicken chunks, pineapple, bell peppers, and red onion to the bowl. Mix everything together so all those beautiful, colorful pieces are coated in the glossy marinade. For extra flavor, let the chicken sit in the marinade for up to 30 minutes—but if you’re hungry, you can get straight to assembly.

Step 4: Assemble the Foil Packets

Cut 4 big sheets of heavy-duty foil and spoon the chicken and veggie mixture equally onto each. Fold each sheet over the filling, sealing the edges tightly so you lock in every last drop of flavor and create a perfectly steamy environment for your chicken to cook.

Step 5: Bake or Grill

Arrange the foil packets on a baking sheet for the oven, or directly on your preheated grill grates. Bake for 25–30 minutes (grill for 15–20 minutes), until the chicken is cooked all the way through and reaches 165°F. Open carefully—there will be hot steam—and get ready to be hit with mouthwatering aromas!

Step 6: Garnish and Serve

Crown your steaming, saucy Teriyaki Chicken and Pineapple Foil Packets with a sprinkle of fresh cilantro or sliced green onions. Serve hot over a bed of fluffy cooked rice, and watch everyone, kids included, dig straight in.

How to Serve Teriyaki Chicken and Pineapple Foil Packets

Garnishes

When it comes to finishing touches, a fresh shower of chopped cilantro or green onions is simple perfection. Their herbal zing and color pop brighten up every forkful, making it not only tastier, but truly beautiful as well.

Side Dishes

While these packets are a full meal on their own, you can’t go wrong with extra rice to soak up any juice. I also love a side of steamed snap peas, sesame roasted broccoli, or even some crunchy Asian slaw to round out the meal with freshness and variety.

Creative Ways to Present

You can set the whole foil packet directly onto each plate for everyone to open their own and enjoy that steamy reveal (kids love this part!). Or, empty the packets into serving bowls and drizzle with any extra sauce pooled at the bottom—it makes for a stunning, family-style dinner, crowded with color and glossy, caramelized edges.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Teriyaki Chicken and Pineapple Foil Packets into airtight containers and refrigerate for up to 3 days. The flavors will deepen overnight, making reheated leftovers almost as delicious as day one.

Freezing

You can freeze fully cooked (and cooled) packets or just the marinated, uncooked chicken and veggie mixture for up to 2 months. Thaw overnight in the fridge, then cook or reheat for a nearly effortless meal later on.

Reheating

To revive leftovers, gently reheat in the oven at 350°F or microwave in short bursts, covering to keep the steam inside. The foil packet method even works for reheating—just toss a packet back on the grill or in the oven until hot all the way through.

FAQs

Can I use canned pineapple instead of fresh?

Absolutely! While fresh pineapple has unbeatable flavor and a firmer texture, canned pineapple (drained well) will still give you that sweet-tart pop in each bite—perfect in a pinch.

Is it possible to prep the Teriyaki Chicken and Pineapple Foil Packets in advance?

You bet! Assemble the packets up to a day ahead, stash them in the fridge, and bake or grill straight from cold. The marinating time will only boost the flavor.

What’s the best way to seal foil packets?

Lay your ingredients in the center, bring the longer edges together, and fold over at least twice. Then tuck in the shorter ends tightly so steam and saucy goodness can’t escape.

Can I substitute shrimp or tofu in this recipe?

Definitely! Swap in peeled, deveined shrimp for a 10-minute cooking time (instead of 25–30 for chicken), or cubes of firm tofu (press out excess moisture first) for a delicious vegetarian option.

How do I know the chicken is cooked through?

Check that the chicken pieces are opaque and the juices run clear. For peace of mind, use an instant-read thermometer—the safe internal temp is 165°F.

Final Thoughts

If you’re looking for a crowd-pleasing, no-fuss meal that delivers big flavors and makes you feel like you’re on vacation, you have to try Teriyaki Chicken and Pineapple Foil Packets. I hope these become as beloved in your kitchen as they are in mine—get ready for lots of happy faces around the table!

Teriyaki Chicken and Pineapple Foil Packets Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Teriyaki Chicken and Pineapple Foil Packets are a delicious and easy meal that can be baked in the oven or grilled. The combination of juicy chicken, sweet pineapple, and savory teriyaki sauce creates a perfect balance of flavors. Serve over rice for a complete and satisfying dish.

Ingredients

Scale

Chicken and Marinade:

4 boneless skinless chicken breasts, cut into large chunks
2 cups fresh pineapple chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, sliced
1/2 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh cilantro or green onions, chopped for garnish

Additional:

Cooked rice for serving

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Instructions

Preheat the oven or grill: Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
Prepare the marinade: In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, olive oil, garlic, ginger, and red pepper flakes.
Coat the ingredients: Add the chicken, pineapple, bell peppers, and onion to the marinade, tossing to coat evenly.
Assemble the packets: Cut 4 large sheets of heavy-duty foil. Divide the mixture among the foil sheets and seal the edges tightly to create packets.
Cook the packets: Place the packets on a baking sheet and bake for 25–30 minutes or grill for 15–20 minutes until the chicken is cooked through.
Serve: Carefully open the packets, garnish with cilantro or green onions, and serve hot over rice.

Notes

For extra flavor, marinate the chicken in the teriyaki mixture for 30 minutes before assembling the packets.
This recipe also works well with shrimp instead of chicken.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Grilling
Cuisine: Asian-Inspired