Ingredients:

• 2 boneless, skinless chicken breasts

• 1 cup fresh pineapple, diced

• 1/2 cup teriyaki sauce

• 1 tablespoon honey (optional, for extra sweetness)

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 1/2 teaspoon ground ginger

• 1/2 teaspoon black pepper

• 1/4 cup green onions, sliced

• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Chicken:

• Preheat your oven to 375°F (190°C).

• Lay out two large sheets of aluminum foil (enough to wrap around the chicken and ingredients).

• Place one chicken breast on each sheet of foil.

2. Make the Teriyaki Sauce:

• In a small bowl, whisk together teriyaki sauce, honey (optional), olive oil, minced garlic, ground ginger, and black pepper until well combined.

• Pour half of the sauce over each chicken breast, ensuring it’s evenly coated.

3. Add the Pineapple:

• Top each chicken breast with diced pineapple and green onions. You can also add a few more slices of pineapple on top for extra flavor.

4. Seal the Foil Packets:

• Fold the sides of the aluminum foil over the chicken and pineapple to form a packet, sealing the edges tightly to lock in the steam and juices.

5. Cook:

• Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C).

6. Garnish and Serve:

• Carefully open the foil packets, being cautious of the hot steam.

• Garnish with sesame seeds and extra green onions, if desired.

• Serve with rice or steamed vegetables for a complete meal.

Tips:

• You can add vegetables like bell peppers, carrots, or snap peas to the foil packet for added flavor and nutrition.

• For grilling, preheat your grill to medium heat and cook the foil packets for 20-25 minutes.

This Teriyaki Chicken and Pineapple Foil Packet is an easy, flavorful dish that's perfect for a quick dinner or outdoor cooking!