Teriyaki Chicken & Pineapple Foil Packets

INGREDIENTS:

For the Packets:

1 1/2 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

1 cup fresh pineapple chunks (or canned, drained)

1 red bell pepper (sliced into strips)

1 small red onion (sliced into wedges)

1 cup broccoli florets (optional, for extra veggies)

For the Teriyaki Sauce:

1/2 cup soy sauce (use low-sodium if preferred)

1/4 cup honey (or maple syrup for a vegan option)

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 garlic cloves (minced)

1 teaspoon grated ginger (fresh or ground)

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Optional Garnish:

Sesame seeds

Green onions (chopped)

Fresh cilantro

DIRECTIONS:

Step 1: Prepare the Teriyaki Sauce

In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

Bring the mixture to a simmer and cook for 2–3 minutes, stirring occasionally.

Stir in the cornstarch slurry and continue cooking until the sauce thickens (about 1–2 minutes). Remove from heat and let cool slightly.

Step 2: Assemble the Foil Packets

Preheat your grill to medium-high heat (or preheat your oven to 400°F/200°C if baking).

Tear off 4 large sheets of aluminum foil (about 12×12 inches each).

Divide the chicken, pineapple, bell pepper, onion, and broccoli evenly among the foil sheets.

Drizzle the teriyaki sauce generously over each packet, ensuring everything is well-coated.

Step 3: Seal the Packets

Fold the edges of the foil together to create a sealed packet, leaving a little room inside for steam to circulate.

Double-check that the packets are tightly sealed to prevent leaks during cooking …