How to Make Teriyaki Chicken and Pineapple Foil Packets
1. Preheat Your Heat Source
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Oven: 400°F (200°C)
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Grill: Medium-high heat
Tear off four large sheets of heavy-duty aluminum foil.
2. Prepare the Filling
In a large bowl, combine chicken, pineapple, bell peppers, and onion. Drizzle with olive oil, add teriyaki sauce and soy sauce, then toss until everything is well coated.
3. Assemble the Packets
Divide the mixture evenly among the foil sheets. Place it in the center, leaving room around the edges.
Fold the foil up and over the food, sealing tightly to trap steam. Make sure there are no gaps.
4. Cook the Packets
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Oven: Bake for 25–30 minutes
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Grill: Cook for 18–22 minutes, turning once
Chicken should be fully cooked and tender, and the sauce thick and glossy.
5. Finish and Serve
Carefully open the packets (watch for steam). Garnish with sesame seeds and chopped green onions if desired.
Serve straight from the foil, or spoon over rice, noodles, or quinoa.
Tips for Best Results
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Use chicken thighs for extra juiciness
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Fresh pineapple gives the best flavor and caramelization
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Double-wrap foil if grilling to prevent leaks
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Add heat with red pepper flakes or sriracha
Variations to Try
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Swap chicken for shrimp (reduce cook time to 12–15 minutes)
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Add snap peas or broccoli for extra crunch
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Use honey teriyaki for a sweeter profile
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Finish with a squeeze of lime for brightness
Why This Dish Is Always a Win
Teriyaki chicken and pineapple foil packets hit that perfect balance of sweet and savory while keeping things simple. No pans to scrub, no complicated steps—just bold flavors sealed into a neat little package.
Whether you’re cooking indoors, firing up the grill, or feeding a crowd, this recipe delivers maximum satisfaction with minimal effort. It’s comfort food with a tropical twist—and once you try it, it’ll earn a permanent spot in your meal rotation.
