Sizzling Pineapple Chicken Foil Packets
Juicy chicken, sweet pineapple, and crisp-tender vegetables are steam-cooked to perfection inside a foil packet with a savory, glossy teriyaki-style sauce. This easy, all-in-one meal offers a tropical flavor escape with minimal cleanup, making it perfect for any weeknight dinner.
Equipment
- Heavy-duty aluminum foil
- Baking Sheet
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large green bell pepper, chopped into 1-inch pieces
- 1 medium red onion, chopped into 1-inch pieces
- 1 tbsp olive oil
- ⅓ cup low-sodium soy sauce or tamari for gluten-free
- 3 tbsp packed brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 1 tbsp cold water
- Optional for garnish: toasted sesame seeds, sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). Cut four large sheets of heavy-duty aluminum foil, approximately 12x18 inches each.
- In a large bowl, combine the cubed chicken, chopped bell peppers, and red onion. Drizzle with olive oil and toss to coat everything evenly.
- Prepare the sauce. Drain the juice from the can of pineapple into a medium bowl; set the pineapple chunks aside. To the juice, add the soy sauce, brown sugar, minced garlic, and grated ginger.
- In a separate small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the slurry into the sauce mixture and whisk until the brown sugar is dissolved and the sauce is well combined.
- To assemble, divide the chicken and vegetable mixture evenly among the four foil sheets, placing it in the center. Scatter the reserved pineapple chunks over the top of each portion.
- Pour the prepared sauce evenly over the contents of each of the four packets, ensuring everything is coated.
- Seal the packets tightly. Bring the two long sides of the foil together over the food and fold the edges over several times to create a tight seam. Then, fold and crimp the two shorter ends to seal completely, creating a well-sealed pouch.
- Place the sealed foil packets on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the vegetables are crisp-tender.
- Carefully open the packets, as steam will be released. Garnish with toasted sesame seeds and sliced green onions before serving, if desired.
Notes
For best results, cut all ingredients into uniform sizes to ensure even cooking. Do not overstuff the packets, as this can prevent proper steam circulation. Ensure the foil packets are sealed very tightly to trap all the steam and flavor. For a touch of heat, add 1-2 teaspoons of sriracha to the sauce. For a nutty, aromatic depth, add a tablespoon of toasted sesame oil to the finished dish. These packets can also be grilled over medium heat for 15-20 minutes, flipping once. Serve over fluffy white rice, quinoa, or cauliflower rice to soak up the delicious sauce.