Instructions
- Preheat oven to 375°F (190°C).
- Whisk together teriyaki sauce, soy sauce, garlic, sesame oil, and red pepper flakes (if using).
- Cut four 12×12 inch sheets of aluminum foil.
- Place a chicken breast on each foil sheet. Season with salt and pepper.
- Top each chicken breast with pineapple chunks.
- Pour teriyaki sauce mixture over chicken and pineapple.
- Seal foil packets tightly.
- Bake for 25-30 minutes, or until chicken reaches 165°F (74°C).
- Carefully open packets and serve hot.
- Garnish with cilantro or green onions (optional).
Tips for Success
- Marinate chicken for at least 30 minutes for extra flavor.
- Use fresh pineapple for the best taste (canned is fine, just drain well).
- Sprinkle sesame seeds for added flavor.
- Add more red pepper flakes or hot sauce for extra spice.
Variations
- Vegetarian: Substitute chicken with tofu or tempeh.
- Seafood: Use shrimp or salmon.
- Different Fruit: Try mango or peaches instead of pineapple.
- Gluten-Free: Use gluten-free teriyaki and soy sauce.
Serving Suggestions
- Serve over rice or quinoa.
- Add steamed vegetables to the foil packets.
- Pair with a refreshing Asian salad.
- Enjoy with pineapple juice or a cold beer.
FAQs
- Can I grill these? Yes! Grill over medium heat for 15-20 minutes.
- Can I make them ahead? Assemble and refrigerate up to 24 hours before baking.
- Can I freeze them? Yes! Freeze assembled packets for up to 3 months. Thaw overnight before baking.
Enjoy your delicious Teriyaki Chicken and Pineapple Foil Packets!