Ingredients:
4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned, drained)
1/4 cup teriyaki sauce
2 tbsp soy sauce
2 tbsp honey or brown sugar
2 tbsp olive oil
1 tbsp garlic, minced
1 tbsp ginger, grated (optional)
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional, for a little heat)
Fresh cilantro or green onions for garnish (optional)
Lime wedges for serving (optional)
Directions:
- Prepare the foil packets:
Preheat your grill or oven to 400°F (200°C).
Tear off four large pieces of aluminum foil (enough to wrap the chicken and veggies).
Marinate the chicken:
In a bowl, mix together the teriyaki sauce, soy sauce, honey (or brown sugar), olive oil, minced garlic, ginger (if using), black pepper, and red pepper flakes (if using).
Place the chicken breasts in the mixture and let it marinate for at least 15 minutes (or up to 30 minutes for more flavor).
Assemble the foil packets:
Place one marinated chicken breast in the center of each foil piece.
Add a handful of pineapple chunks on top of each chicken breast.
Pour a little extra teriyaki sauce over the top for extra flavor.
Close up the foil around the chicken and pineapple to form a packet, making sure it’s sealed well so the steam stays inside.
Cook the packets:
On the grill: Place the foil packets on the grill and cook for 25-30 minutes, flipping halfway through. Check that the chicken is cooked through (internal temperature of 165°F or 74°C).
In the oven: Place the packets on a baking sheet and bake for 25-30 minutes, checking for doneness.
Serve:
Carefully open the packets (beware of hot steam).
Garnish with fresh cilantro or green onions, and serve with lime wedges for an extra burst of freshness.
Tips:
You can also add vegetables like bell peppers, onions, or snap peas to the foil packets for a complete meal.
Serve the foil packets with steamed rice or quinoa to soak up the delicious sauce.
Enjoy this flavorful and easy meal!