Description
Enjoy the cozy flavors of teriyaki and sweet pineapple in easy-to-make foil packets, perfect for a weeknight dinner or camping trip.
Ingredients
- 1 pound boneless, skinless chicken breasts (halal)
- 1 cup fresh pineapple chunks (or canned)
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (optional)
- Salt and pepper to taste
- Cooked rice or quinoa (for serving, optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven or Grill: If you’re using an oven, preheat it to 400°F (200°C). If using a grill, preheat it to medium heat.
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season with salt and pepper. In a bowl, combine the teriyaki sauce, olive oil, minced garlic, and ginger, mixing well to create a marinade.
- Combine Ingredients: In a large mixing bowl, add the chicken pieces, pineapple chunks, sliced bell peppers, and onion. Pour the teriyaki marinade over the top and gently mix until all ingredients are well coated.
- Create Foil Packets: Tear off sheets of aluminum foil, about 12 inches long. Place an equal portion of the chicken mixture in the center of each sheet, folding up the sides to create a sealed packet.
- Cook: If you’re in the oven, place the packets directly on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through. If grilling, place the packets on the grill and cook for about 15-20 minutes, flipping once halfway through.
- Serve and Enjoy: Carefully open each foil packet (steam will escape), and serve the delicious filling over rice or quinoa. Garnish with fresh cilantro if desired.
Notes
Marinate chicken ahead for deeper flavor and use heavy-duty foil to prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Asian