Teriyaki Chicken with Pineapple
This Teriyaki Chicken with Pineapple is a perfect balance of savory chicken, sweet pineapple, and crisp vegetables, all baked together in a foil packet. The teriyaki glaze enhances the flavor, making it a delicious and healthy meal in under 40 minutes. Whether you're looking for a quick dinner or a fun way to serve chicken, this recipe is easy to prepare and full of tropical flavors.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 red bell pepper chopped
- 1 medium carrot finely chopped
- 1 zucchini sliced
- 2 green onions chopped
- Salt and pepper to taste
- Aluminum foil for wrapping
- Ingredient Substitutions:
- For Dairy-Free: Ensure that your teriyaki sauce is dairy-free.
- For Gluten-Free: Use a gluten-free teriyaki sauce.
- Vegetarian Option: Replace chicken with tofu or tempeh for a plant-based dish.
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Foil: Cut two large pieces of aluminum foil and lay them flat.
- Season Chicken: Place each chicken breast in the center of each foil. Drizzle with olive oil, and season with salt and pepper.
- Add Toppings: Top each chicken breast with pineapple chunks, red bell pepper, carrots, and zucchini.
- Add Teriyaki Sauce: Drizzle the teriyaki sauce evenly over the chicken and vegetables.
- Wrap: Fold the foil over the chicken and vegetables to create a sealed packet.
- Bake: Place the foil packets on a baking sheet and bake for 25-30 minutes or until the chicken reaches 165°F (75°C).
- Serve: Carefully open the foil, being cautious of steam. Garnish with green onions before serving.
Notes
Grilling Option: You can also grill the foil packets for a smoky flavor. Cook over medium heat for 25-30 minutes.
Extra Veggies: Feel free to add more vegetables like mushrooms, broccoli, or snap peas for extra flavor and nutrients.