Teriyaki Chicken and Pineapple Foil Packets: A Deliciously Easy Grilled Meal

In a bowl, combine the teriyaki sauce, soy sauce, honey (if using), garlic powder, ground ginger, salt, and pepper.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to marinate.
Prepare the Foil Packets:

Preheat the grill to medium-high heat.
Tear off four large sheets of aluminum foil, enough to wrap each chicken breast and its toppings individually.
Drizzle each sheet with a small amount of olive oil to prevent sticking.
Place one marinated chicken breast on each sheet of foil.
Add pineapple chunks around the chicken, making sure they’re evenly distributed. If you’d like extra flavor, drizzle a little bit more teriyaki sauce on top of the chicken and pineapple.
Seal and Cook the Packets:

Fold the sides of the foil over the chicken and pineapple, then fold the top and bottom to create a sealed packet.
Place the foil packets on the grill and cook for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Serve:

Carefully open the foil packets (be cautious of hot steam).
Garnish the chicken with chopped green onions and a sprinkle of sesame seeds for extra flavor and crunch.
Serve with your favorite side dishes, such as rice, grilled vegetables, or a fresh salad.
Serving and Storage Tips: