⏱️ Prep & Cook Time + Yield
Prep Time: 15 minutes
Cook Time: 20–25 minutes (Oven or Grill)
Total Time: 40 minutes
Yield: 2 servings
🛒 Ingredients List
The Protein: 2 boneless, skinless chicken breasts
The Sweetness: 1 cup fresh pineapple chunks
The Glaze: 1/4 cup teriyaki sauce
The Oil: 1 tablespoon olive oil
The Veggies: 1 red bell pepper (sliced/chopped) & 1 medium zucchini (sliced into half-moons)
The Garnish: 2 tablespoons sliced green onions (scallions)
🔪 Step-by-Step Instructions
1. Preheat Your Oven/Grill:
Set your oven to 400°F (200°C) or prepare your grill for medium-high heat. Cut two large sheets of heavy-duty aluminum foil (approx. 12×18 inches).
2. Prep the Base:
Lightly brush the center of each foil sheet with olive oil. Arrange the sliced zucchini and red bell pepper to form a bed for the chicken.
3. Season & Layer:
Place one whole chicken breast on top of the vegetable bed in each packet. Season lightly with black pepper, then generously coat each breast with half of the teriyaki sauce.
4. Add the Pineapple:
Top each chicken breast with generous chunks of fresh pineapple so their sweet juices infuse the meat while cooking.
5. Seal the Foil:
Bring the top and bottom edges of the foil together over the center and fold down twice. Fold the side edges tightly to create a sealed pocket that holds the steam and sauce in.
6. Cook & Finish:
Bake for 20 to 25 minutes (or grill over medium heat) until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish & Serve:
Carefully open the foil packets (be careful of hot steam!). Sprinkle fresh green onions over the top and serve immediately straight out of the foil or over rice!
✨ Chef’s Tips & Tricks
The High-Heat Sear (Optional): For that restaurant-quality color shown in your photo, quickly sear the chicken breasts in a hot skillet for 1 minute per side before placing them into the foil packets.
Extra Glaze: Reserve 1–2 tablespoons of fresh teriyaki sauce to brush on top right after opening the packets for an extra shiny, flavorful finish.