Pineapple Teriyaki Chicken Foil Packs

Ingredients

For the Chicken Packs

2 boneless, skinless chicken breasts

1 zucchini, thinly sliced

1 red bell pepper, chopped

½ cup fresh pineapple chunks

2 tbsp green onions, sliced

Salt & pepper to taste

1 tbsp olive oil

For the Teriyaki Sauce

¼ cup soy sauce

1½ tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

1 garlic clove, minced

1 tsp grated fresh ginger

Instructions

Preheat & Prep Foil
Preheat grill (or oven) to 400°F (200°C). Lay out two large sheets of foil and lightly brush with olive oil.

Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Set aside.

Assemble Foil Packs
Place one chicken breast in the center of each foil sheet. Season with salt and pepper. Arrange zucchini slices and bell pepper around the chicken.

Add Pineapple & Sauce
Top each chicken breast with pineapple chunks and spoon generous amounts of the teriyaki sauce over everything.

Seal & Cook
Fold foil around the ingredients to form a sealed packet. Grill for 20–25 minutes (or bake for 25–30 minutes) until chicken is fully cooked and veggies are tender.