Teriyaki Chicken with Pineapple (Foil Packets) (Page 2 ) | July 3, 2025

Annonce:

Preheat the Oven
Preheat your oven to 400°F (200°C). If grilling, heat your grill to medium.
Prepare Foil Packets
Tear two large pieces of aluminum foil. Lightly brush the center of each with olive oil.
Assemble the Packets
Place a chicken breast in the center of each foil sheet. Season with salt and pepper.

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Add Toppings
Top each chicken breast with pineapple chunks, red bell pepper, carrot slices, and zucchini.
Pour the Sauce
Drizzle the teriyaki sauce evenly over the chicken and vegetables.
Seal the Packets
Fold the foil sides over the ingredients and roll tightly to form a sealed packet.
Cook
Place the foil packets on a baking sheet and bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
If using a grill, cook for the same time, flipping once halfway through.

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Garnish and Serve
Carefully open the packets (beware of hot steam). Sprinkle with green onions and serve warm, with rice or quinoa if desired.

Swap chicken breasts for boneless thighs for extra tenderness.
Add mushrooms, snap peas, or baby corn for more veggies.
For heat, stir in chili flakes or a dash of sriracha into the teriyaki sauce.

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Use parchment paper if you prefer to avoid aluminum foil.

Fridge: Store cooked foil packets (sealed) for up to 3 days.
Freezer: Assemble uncooked packets and freeze for up to 1 month. Thaw before cooking.
Reheat: Warm packets in the oven at 300°F (150°C) until hot.

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