Chicken Teriyaki and Pineapple

Tender chicken, sweet pineapple, and colorful veggies are coated in teriyaki sauce and cooked to perfection in easy foil packets. A simple, flavorful meal with minimal cleanup.

Course Main Course, Poultry

Cuisine American, Asian-inspried, Southern

Keyword teriyaki-chicken-and-pineapple

Prep Time 10

Cook Time 30

Stand time 3

Total Time 43

Servings servings

Calories 481kcal

Ingredients

2 lbs boneless skinless chicken breasts (Four 8 ounce pieces)
2 Tbsp olive oil
1 tsp garlic salt
1/2 tsp black pepper or crushed red pepper flakes
1/2 tsp granulated garlic or garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
2/3 cup teriyaki sauce
1 Tbsp light brown sugar
2 cups fresh pineapple chunks
1 large red bell pepper seeded and chopped
1-2 large carrots thinly sliced
1 large zucchini sliced
1 small bunch green onions chopped

Instructions

Preheat oven to 400°F. Spray 4 16x16 inch pieces of heavy duty aluminum foil with cooking spray. (Or preheat grill if grilling)
Place a Chicken Breast in the center of each foil piece. Drizzle with Olive Oil, and season with garlic salt, black pepper, garlic, onion powder and paprika.
Top each chicken breast with pineapple chunks, red pepper slices, carrots, and zucchini slices.
In a small bowl whisk together teriyaki sauce and brown sugar. Drizzle evenly on top.
Fold the foil sides over the chicken and veggie toppings and crimp to create a sealed packet. Transfer to a baking sheet.
Bake in the preheated oven for about 30-40 minutes (check at 30 minutes), or until the chicken is fully cooked and reaches an internal temperature of 165°F.
When Chicken is done, carefully open the aluminum foil packets and let stand for 3 minutes, being cautious of hot steam.
Garnish with chopped green onions before serving. Serve hot, and enjoy!

Nutrition