Ingredients:
- 4 boneless, skinless chicken breasts (or thighs, trimmed)
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 1 medium red bell pepper, cut into strips
- 1 small red onion, sliced
- 2 medium zucchini, sliced into half-moons
- 1 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- Salt & black pepper, to taste
- 2 tablespoons chopped green onions (for garnish)
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions:
Step 1: Prep the Foil Packets
- Preheat grill to medium-high heat (about 400°F) or oven to 400°F (200°C).
- Cut 4 large sheets of heavy-duty foil (about 12×18 inches each). Lightly grease with oil or nonstick spray.
Step 2: Season the Chicken
- In a bowl, toss chicken with ½ cup teriyaki sauce, garlic powder, ginger, salt, and pepper. Let marinate while prepping vegetables (10–15 minutes).
Step 3: Assemble Packets
- Divide chicken, pineapple chunks, bell pepper, onion, and zucchini evenly among the foil sheets.
- Drizzle with olive oil and spoon 1–2 tablespoons teriyaki sauce over each packet.
Step 4: Seal the Packets
- Fold foil over mixture, bringing edges together. Crimp tightly to seal so juices don’t leak.
Step 5: Cook
- On the Grill: Place packets seam side up, cover, and cook 20–25 minutes, until chicken is fully cooked (165°F internal temp).
- In the Oven: Place packets on a baking sheet and bake for 25–30 minutes.
Step 6: Serve
- Carefully open packets (watch for steam). Garnish with green onions and sesame seeds. Serve with rice or noodles for a complete meal.
Storage:
- Leftovers can be transferred from the foil into an airtight container and stored in the refrigerator for up to 3 days.
- Reheat gently in the oven (350°F for 10–12 minutes) or microwave. Not ideal for freezing (pineapple and veggies may get mushy).