Ingredients: |
Ingredients: Ingredients:
2 boneless, skinless chicken breasts (cut into 1-inch pieces)
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce (store-bought or homemade)
1 tablespoon olive oil
1 red bell pepper, sliced
1 carrot, thinly sliced
1 zucchini, sliced into half moons
2 green onions, chopped
Salt and pepper to taste
Aluminum foil (4 sheets, about 12"x12")
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Directions: |
Directions:🔪 Instructions:
Preheat grill or oven
Grill: medium-high heat (about 400°F / 200°C)
Oven: preheat to 400°F (200°C)
Prepare the chicken
In a bowl, combine chicken pieces with olive oil, teriyaki sauce, salt, and pepper. Mix well to coat evenly.
Assemble foil packets
Lay out 4 foil sheets.
Divide the marinated chicken evenly between the packets.
Top with equal portions of pineapple, red bell pepper, zucchini, carrots, and green onions.
Seal the packets
Fold each foil sheet over the contents and crimp edges tightly to seal and create a pouch. Leave space inside for steam.
Cook
Grill: Place packets on the grill, cover, and cook for 15–20 minutes, flipping once halfway through.
Oven: Place packets on a baking sheet and bake for 20–25 minutes.
Campfire: Place packets over hot coals and cook for about 20 minutes, flipping once.
Check doneness
Carefully open one packet (watch out for steam!) to ensure chicken is cooked through (internal temp 165°F / 74°C).
Serve
Serve directly from the foil or transfer to a plate. Drizzle with extra teriyaki sauce if desired and garnish with more green onions. |
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