Ingredients:
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2 boneless, skinless chicken breasts
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1 cup fresh pineapple, diced
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1/2 cup teriyaki sauce
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1 tablespoon honey (optional, for extra sweetness)
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1 tablespoon olive oil
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1 teaspoon minced garlic
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1/2 teaspoon ground ginger
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1/2 teaspoon black pepper
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1/4 cup green onions, sliced
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1 tablespoon sesame seeds (optional, for garnish)
Instructions:
1. Prepare the Chicken:
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Preheat your oven to 375°F (190°C).
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Lay out two large sheets of aluminum foil (enough to wrap around the chicken and ingredients).
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Place one chicken breast on each sheet of foil.
2. Make the Teriyaki Sauce:
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In a small bowl, whisk together teriyaki sauce, honey (optional), olive oil, minced garlic, ground ginger, and black pepper until well combined.
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Pour half of the sauce over each chicken breast, ensuring it’s evenly coated.
3. Add the Pineapple:
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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:
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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:
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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:
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Carefully open the foil packets, being cautious of the hot steam.
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Garnish with sesame seeds and extra green onions, if desired.
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Serve with rice or steamed vegetables for a complete meal.
Tips:
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You can add vegetables like bell peppers, carrots, or snap peas to the foil packet for added flavor and nutrition.
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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!