Teriyaki Chicken and Pineapple Foil Packets: A Deliciously Easy Dinner

Prepare the Ingredients: Start by preparing all the ingredients. Slice the red bell pepper, carrot, zucchini, and chop the green onions. Cut the pineapple into chunks and set everything aside.

Marinate the Chicken: Place the boneless chicken breasts in a bowl. Add the olive oil and teriyaki sauce, then season with a pinch of salt and pepper. Toss the chicken to coat it in the marinade, then set aside to marinate for 10-15 minutes.

Assemble the Foil Packets: Tear off two large sheets of aluminum foil (about 12 inches each). On each sheet, lay down a chicken breast in the center. Surround the chicken with the sliced bell pepper, carrot, zucchini, green onions, and pineapple chunks. Drizzle some additional teriyaki sauce over the top and season with a little more salt and pepper.

Seal the Packets: Fold the edges of the aluminum foil over the chicken and vegetables to create a sealed packet. Make sure the packet is tightly sealed to lock in the steam and flavor.

Cook the Foil Packets:

Grilling Method: Preheat the grill to medium heat. Place the foil packets on the grill and cook for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
Oven Method: Preheat the oven to 400°F (200°C). Place the foil packets on a baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve: Carefully open the foil packets (watch out for steam!) and transfer the contents to plates. Serve hot and enjoy your flavorful meal!

Serving and Storage Tips: