Description
Delicious and easy-to-make Teriyaki Chicken and Pineapple Foil Packets combine tender marinated chicken thighs with sweet pineapple and colorful bell peppers. Cooked in foil packets on the grill or in the oven, this recipe offers a flavorful, juicy meal with minimal cleanup, perfect for weeknights or outdoor gatherings.
Ingredients
Scale
Chicken & Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup teriyaki sauce
- 2 teaspoons sesame oil
- Salt and pepper, to taste
Vegetables & Fruit
- 1 cup fresh pineapple, diced (about 1 small pineapple)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 green onions, chopped
Optional for Serving
- Cooked rice or quinoa
Instructions
- Preheat the Grill or Oven: Set your grill to medium-high heat or preheat your oven to 400°F (200°C) to ensure proper cooking temperature for the foil packets.
- Prepare the Marinade: In a mixing bowl, combine the teriyaki sauce, sesame oil, and a pinch of salt and pepper. Stir well to blend the flavors.
- Marinate the Chicken: Add the chicken thighs to the marinade and coat thoroughly. Let them sit for about 10 minutes to absorb the flavors while you prep the vegetables and pineapple.
- Prepare the Foil Packets: Tear four sheets of aluminum foil, each approximately 12×12 inches, enough to fold and seal packets around the ingredients.
- Assemble the Packets: Place one marinated chicken thigh in the center of each foil sheet. Evenly divide the diced pineapple and sliced red and yellow bell peppers around the chicken. Sprinkle chopped green onions on top.
- Seal the Packets: Fold the sides of the foil over the chicken and vegetables, sealing tightly to form individual packets that will steam and lock in the flavors during cooking.
- Cook the Packets: Place the foil packets on the preheated grill and cook for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If using an oven, place the packets on a baking sheet and cook for the same duration.
- Rest and Serve: Carefully remove the hot packets from the grill or oven. Let them rest for a few minutes to allow the juices to settle. Open carefully to avoid steam burns.
- Serve: Spoon the cooked chicken and vegetables over cooked rice or quinoa if desired, making a complete and satisfying meal.
Notes
- Use a meat thermometer to ensure chicken is fully cooked for food safety.
- You can substitute chicken thighs with chicken breasts, but adjust cooking time accordingly.
- For a spicier kick, add sliced fresh chili or a dash of chili flakes to the marinade.
- Foil packets can also be cooked in a campfire or on a stovetop griddle if a grill or oven is unavailable.
- Leftover foil packets can be refrigerated and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Baking (Foil Packet Cooking)
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 foil packet
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Teriyaki chicken, pineapple, foil packets, grilled chicken, easy dinner, BBQ recipe
