These take-out-inspired teriyaki chicken foil packets are the easiest dinner idea. All I have to do is wrap up juicy chicken breast, fresh vegetables, sweet pineapple, and a savory teriyaki sauce in packets of aluminum foil, then throw them in the oven to bake. It’s a full meal in one!
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Teriyaki Chicken in Foil Packets
I love the sweet and tangy flavor of teriyaki chicken, and this foil packet recipe makes a full meal of it. Chicken breasts, broccoli, bell peppers, red onion, and pineapple are all coated in teriyaki sauce, wrapped in foil, then baked together in one (or grill it if you prefer).
Not only is this a super easy way to make a full dinner, but the beauty of chicken foil packets is the way it steams everything inside to make perfectly juicy, tender chicken, pineapple, and veggies!
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Grill it!
If you prefer to make foil packet chicken teriyaki and pineapple on the grill, preheat the grill to medium-high. Place the foil packets on the grill grates and cook for about 7 minutes, then flip and cook for another 5-6 minutes. Remove from the grill, unwrap the foil, and top with more sauce, if desired, before serving.
Foil Packet Chicken Teriyaki Recipe
Equipment
- Baking Sheet
Ingredients
- 4 boneless, skinless chicken breasts (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 1 cup teriyaki sauce (store-bought or homemeade, plus more for serving)
- 1 red bell pepper (cut into bite-sized pieces)
- 1 orange bell pepper (cut into bite-sized pieces)
- 1 cup broccoli florets
- 1 cup fresh pineapple (cut into bite-sized pieces**)
- 1 red onion (cut into bite-sized pieces)
For Garnish (Optional):
- sesame seeds
- sliced green onions
Instructions
- Preheat oven to 375°F.
- Season the chicken breasts salt and pepper. Brush liberally with teriyaki sauce, making sure to leave at least ½ cup for the vegetables. Set aside.4 boneless, skinless chicken breasts, kosher salt, 1 cup teriyaki sauce, ground black pepper
- Add the bell peppers, broccoli, pineapple, onion, and remaining teriyaki sauce to a bowl. Toss to coat.1 red bell pepper, 1 orange bell pepper, 1 cup broccoli florets, 1 cup fresh pineapple, 1 red onion
- Grab 4 pieces of nonstick foil. Spray the middle of each sheet with nonstick spray. To each sheet, place ¼ of the vegetable mixture. Top with a chicken breast.
- Fold the left and right sides of the foil to touch in the center. Roll this down towards the chicken to seal. Roll in the top and bottom to finish the seal. Repeat with the remaining packets.
- Transfer the packets to a sheet pan. Bake for 30-35 minutes or until the chicken is cooked through and the veggies are tender.
- Top the chicken with more teriyaki sauce and garnish with sesame seeds and green onions.sesame seeds, sliced green onions
Notes
- Make sure each sheet of foil is large enough to fully enclose the ingredients. And don’t forget to coat the center with non-stick spray!
- To make this meal ahead, prep all the ingredients and store the chicken and vegetables in different bags.
- When cooking over a campfire or grill, make sure you rotate the foil packet periodically and cook over indirect heat.
- Chicken breasts should reach an internal temp of 165℉ before consuming.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
There are endless ways to customize these Asian-inspired chicken foil packet meals. Use any veggies you have on hand, like mushrooms, carrots, or cauliflower. Instead of teriyaki, use balsamic or tandoori marinade. Or try BBQ chicken foil packets on the grill!
How to Make Pineapple Teriyaki Chicken in Foil Packets Step by Step
Coat the Chicken in Teriyaki: Preheat the oven to 375°F. Season 4 boneless, skinless chicken breasts with salt and pepper. Then brush them liberally with about ½ cup of teriyaki sauce (leave the rest for the veggies). Set the chicken aside.
Chop the Vegetables: Chop 1 red bell pepper, 1 orange bell pepper, 1 cup of broccoli florets, 1 cup of fresh pineapple, and 1 red onion into bite-sized pieces. Chop everything into roughly the same size, so it all cooks through properly. Then add everything to a large mixing bowl.
Add Teriyaki: Pour the rest of the teriyaki sauce over the bowl of veggies, and toss to fully coat everything.
Prep the Foil Packets: Grab 4 large pieces of nonstick foil. They need to be large enough to fully wrap chicken and veggies inside. Spray the middle of each sheet with nonstick spray. Then place ¼ of the vegetable mixture at the center of each piece of foil.
Add Chicken and Fold: Top each pile of veggies with a chicken breast. Fold the left and right sides of the foil to touch in the center. Roll this down towards the chicken to seal. Then roll in the top and bottom to finish the seal. Repeat with the remaining packets.
Bake: Transfer the foil packets to a sheet pan, and bake for 30-35 minutes; or until the chicken is cooked through and the veggies are tender.
Serve: These foil packets are already portioned out into single servings, so they’re easy to serve as is. I love throwing the packets onto a paper plate when we eat outside. But you can also transfer the teriyaki chicken and veggies directly onto plates for dinner!
How to Store, Freeze, and Reheat
Store fully wrapped teriyaki chicken foil packets in the refrigerator for up to 3 days. Reheat gently in the microwave, or in a 350°F oven until warmed through. Freeze foil packet dinners for up to 2 months. Let them thaw in the refrigerator overnight before reheating.
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