Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 can (15 oz) pineapple chunks (drained, reserve juice if desired)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon grated fresh ginger (optional)
- Cooked white rice, for serving
- Sesame seeds and chopped green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C), or preheat grill to medium-high.
- Cut 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each). Lightly coat each with olive oil or nonstick spray.
- In a large bowl, toss chicken breasts with teriyaki sauce, garlic powder, and ginger (if using). Let marinate for 10–15 minutes if time allows.
- Divide the chicken evenly among the foil sheets. Top each with pineapple chunks, chopped bell peppers, and red onion slices. Drizzle with olive oil and sprinkle with salt and pepper.
- Fold the sides of the foil over the chicken and vegetables to create a sealed packet. Make sure it’s sealed well to trap the steam.
- Bake packets in preheated oven for 25–30 minutes, or grill for 20–25 minutes, until the chicken is fully cooked (internal temp 165°F / 74°C).
- Carefully open the packets (watch out for steam!). Serve over rice, and garnish with sesame seeds and chopped green onions.
Optional Tip: For extra flavor, reduce the reserved pineapple juice with a bit of teriyaki sauce in a saucepan and drizzle over the top before serving.
Let me know if you’d like a version for air fryer or slow cooker too!