Teriyaki Chicken and Pineapple Foil Packets – A Sweet & Savory Summer Delight

In a bowl, whisk together olive oil, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes (if using).
Add the diced pineapple and chicken breasts to the marinade. Mix until the chicken and pineapple are well coated. Let marinate for at least 15–30 minutes (or refrigerate for up to 4 hours).
Step 2: Assemble the Foil Packets
Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
Lay out 4 large pieces of aluminum foil (about 12 inches each).
Place one chicken breast in the center of each foil piece, then top with marinated pineapple.
Drizzle any remaining marinade over the chicken and pineapple.
Fold the foil around the chicken and pineapple, sealing the edges to form a packet.
Step 3: Cook the Foil Packets
Grill Method: Place the foil packets on the grill and cook for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Oven Method: Place the packets on a baking sheet and bake for 25–30 minutes, or until the chicken is fully cooked.
Step 4: Garnish and Serve
Carefully open the foil packets (watch for steam).
Sprinkle the chicken and pineapple with sesame seeds and chopped green onions.
Serve with steamed rice or vegetables for a complete meal!
Serving and Storage Tips