Simple Teriyaki Chicken and Pineapple Foil Packets

Summer grilling season is here, and I’m always looking for ways to keep dinner simple without heating up the kitchen. That’s where foil packets come in. They cook right on the grill, and cleanup is a breeze since everything stays wrapped up.

I love making these teriyaki chicken packets because the sweet and savory sauce gets all caramelized while the chicken stays juicy. Plus, you get your protein, veggies, and rice all in one packet. No need to juggle multiple pans or worry about timing everything perfectly.

The pineapple is what really makes this recipe work. It adds a little sweetness that goes perfectly with the teriyaki sauce, and the broccoli and edamame give you that satisfying crunch. Throw these together on a weeknight or pack them in a cooler for camping. Either way, dinner’s done in about 20 minutes.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to for this recipe since they cook evenly in the foil packets and soak up all that teriyaki flavor. If your chicken breasts are on the thicker side, you’ll want to pound them to an even thickness so everything cooks at the same rate – nobody wants dry edges and raw middles. Chicken thighs are another great option if you prefer dark meat, and they’re a bit more forgiving since they stay juicier even if you accidentally overcook them a little. Just make sure whatever chicken you use is fresh or properly thawed, and try to get pieces that are similar in size so they all finish cooking at the same time.

Options for Substitutions

This recipe is super forgiving and works well with different ingredients you might have on hand:

• Chicken breasts: Boneless skinless chicken thighs are a great swap here – they’re more forgiving and stay juicier during cooking. You can also use salmon or shrimp, but reduce the cooking time to about 12-15 minutes.
• Vegetables: Feel free to mix and match your veggies! Snap peas, zucchini, mushrooms, or carrots all work great. Just keep the total amount of vegetables about the same and cut harder veggies like carrots into smaller pieces so they cook through.
• Rice wine vinegar: Apple cider vinegar or white wine vinegar can step in if you don’t have rice wine vinegar. Start with 3 tablespoons and add more to taste.
• Honey: Brown sugar or maple syrup work just as well for sweetness. Use the same amount and adjust to your preference.
• Sesame oil: This adds a distinct nutty flavor, but if you don’t have it, just use a bit more olive oil. The teriyaki sauce will still taste good without it.
• Fresh ginger: Ground ginger is fine to use – just reduce the amount to about 1/2 teaspoon since ground ginger is more concentrated than fresh.

Watch Out for These Mistakes While Grilling

The biggest mistake when making foil packets is sealing them too loosely, which lets all the steam escape and dries out your chicken – make sure to fold the edges tightly at least twice to create a proper seal that traps moisture inside.

Another common error is overcrowding the packets with too many vegetables, which prevents everything from cooking evenly, so stick to the recommended amounts and cut your veggies into similar-sized pieces for consistent results.

Don’t forget to pound your chicken breasts to an even thickness before cooking, as this ensures they cook through at the same rate and prevents the thinner parts from drying out while the thicker parts finish.

Finally, resist the urge to open the packets early to check on them – every time you peek, you release the steam that’s cooking your food, so trust the timing and only open once to add the final sauce coating.

What to Serve With Teriyaki Chicken and Pineapple Foil Packets?

These foil packets are pretty much a complete meal on their own since they’ve got your protein and veggies all in one, but I always like serving them over a bed of fluffy white rice or brown rice to soak up all that delicious teriyaki sauce. Quinoa is another great option if you want something a bit nuttier, or you could go with roasted potatoes for a heartier meal. If you’re looking to add a little crunch, a simple cucumber salad with rice vinegar and sesame seeds makes a refreshing side that cuts through the sweetness of the teriyaki. Sometimes I’ll also whip up some extra steamed edamame sprinkled with sea salt for snacking while everything cooks.

Storage Instructions

Store: These foil packets are perfect for meal prep! Once cooked and cooled, transfer everything to airtight containers and keep in the fridge for up to 4 days. I like to portion them out with rice or quinoa in lunch containers so I can just grab and go throughout the week.

Freeze: You can freeze the cooked chicken and veggies for up to 2 months in freezer-safe containers. Just know that the vegetables might be a bit softer after freezing, but the flavors will still be great. Let them thaw in the fridge overnight before reheating.

Reheat: Warm up your portions in the microwave for about 2-3 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a splash of water or extra teriyaki sauce to keep everything moist and flavorful.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 125-140 g
• Fat: 24-30 g
• Carbohydrates: 110-130 g

Ingredients

For the Homemade Teriyaki Sauce:

• 1/4 cup low-sodium soy sauce
• 6 tbsp honey
• 4 tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 3 garlic cloves, freshly minced
• 1 tsp ground ginger
• 1 tbsp cornstarch
• 3 tbsp water
• 1/2 tbsp lime juice

For the Foil Packets:

• 4 large chicken breasts, cut into 1-inch chunks
• 1 1/2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1 cup broccoli florets
• 1/2 cup fresh green beans
• 1/2 red pepper, sliced into 1/2-inch strips
• 3/4 cup pineapple tidbits
• 1 cup edamame, shelled
• 1 1/2 cups cooked Jasmine rice
• 1 tsp toasted sesame seeds

Step 1: Prepare Mise en Place and Season Chicken

• 4 large chicken breasts, cut into 1-inch chunks
• 1 1/2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1 cup broccoli florets
• 1/2 cup fresh green beans
• 1/2 red pepper, sliced into 1/2-inch strips
• 3/4 cup pineapple tidbits
• 1 cup edamame, shelled

Cut the chicken breasts into 1-inch chunks and place in a bowl.

Drizzle with olive oil, sprinkle with sea salt and cracked black pepper, and toss to coat evenly.

Set aside.

While the chicken seasons, prep all your vegetables: cut the red pepper into 1/2-inch strips, leave broccoli florets whole, trim the green beans, and measure out the pineapple tidbits and shelled edamame.

Having everything prepped before cooking ensures smooth assembly and cooking.

Step 2: Build the Teriyaki Sauce

• 1/4 cup low-sodium soy sauce
• 6 tbsp honey
• 4 tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 3 garlic cloves, freshly minced
• 1 tsp ground ginger
• 1 tbsp cornstarch
• 3 tbsp water
• 1/2 tbsp lime juice

In a small pot, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger.

In a separate small bowl, mix cornstarch with water and lime juice until smooth to create a slurry, then pour into the pot.

Bring the mixture to a simmer over medium heat and stir constantly for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

Remove from heat and let cool slightly.

I like to reserve about 1/3 of the sauce in a separate bowl before assembly—this way you have fresh sauce to finish the packets after cooking, which keeps the flavors bright and prevents the sauce from getting too thick.

Step 3: Assemble Foil Packets

• seasoned chicken from Step 1
• vegetables from Step 1
• 2/3 of teriyaki sauce from Step 2

Preheat your grill to medium-high or oven to 425°F.

Cut four large squares of heavy-duty foil (about 12×12 inches each).

Place one seasoned chicken breast portion in the center of each foil square, then distribute the prepared vegetables evenly among the packets: broccoli, green beans, red pepper strips, pineapple tidbits, and edamame.

Pour about 2 tablespoons of the teriyaki sauce from Step 2 over each packet (reserve the remaining sauce for finishing).

Fold each foil square in half to create a triangle, then fold the edges over twice to seal tightly—this traps steam inside and ensures the chicken cooks through evenly.

Step 4: Cook Packets and Finish with Sauce

• sealed packets from Step 3
• reserved 1/3 teriyaki sauce from Step 2

Place sealed packets directly on the grill grates (or on a baking sheet if using the oven).

Grill for 7 minutes on the first side, then carefully flip and grill for another 6-8 minutes until the chicken is cooked through (you should hear the packets sizzle and smell the teriyaki aroma).

Alternatively, bake in a 425°F oven for 25-30 minutes.

Carefully open each packet (watch for escaping steam!) and drizzle with the reserved sauce from Step 2.

The packets will have created a flavorful broth inside—this reserved sauce refreshes and deepens the teriyaki flavor without overcooking the delicate vegetables.

Step 5: Plate and Serve

• 1 1/2 cups cooked Jasmine rice
• cooked packets from Step 4
• 1 tsp toasted sesame seeds

Divide the cooked Jasmine rice evenly among four bowls or plates.

Carefully open each foil packet and slide the contents—chicken, vegetables, and sauce—over the rice.

Sprinkle each portion with toasted sesame seeds for a finishing touch of nutty flavor and texture.

Serve immediately while warm.

Simple Teriyaki Chicken and Pineapple Foil Packets

Delicious Simple Teriyaki Chicken and Pineapple Foil Packets recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1300 kcal

Ingredients

  

For the Homemade Teriyaki Sauce

• 1/4 cup low-sodium soy sauce
• 6 tbsp honey
• 4 tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 3 garlic cloves, freshly minced
• 1 tsp ground ginger
• 1 tbsp cornstarch
• 3 tbsp water
• 1/2 tbsp lime juice

For the Foil Packets

• 4 large chicken breasts, cut into 1-inch chunks
• 1 1/2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1 cup broccoli florets
• 1/2 cup fresh green beans
• 1/2 red pepper, sliced into 1/2-inch strips
• 3/4 cup pineapple tidbits
• 1 cup edamame, shelled
• 1 1/2 cups cooked Jasmine rice
• 1 tsp toasted sesame seeds

Instructions

 

• Cut the chicken breasts into 1-inch chunks and place in a bowl. Drizzle with olive oil, sprinkle with sea salt and cracked black pepper, and toss to coat evenly. Set aside. While the chicken seasons, prep all your vegetables: cut the red pepper into 1/2-inch strips, leave broccoli florets whole, trim the green beans, and measure out the pineapple tidbits and shelled edamame. Having everything prepped before cooking ensures smooth assembly and cooking.
• In a small pot, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger. In a separate small bowl, mix cornstarch with water and lime juice until smooth to create a slurry, then pour into the pot. Bring the mixture to a simmer over medium heat and stir constantly for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool slightly. I like to reserve about 1/3 of the sauce in a separate bowl before assembly—this way you have fresh sauce to finish the packets after cooking, which keeps the flavors bright and prevents the sauce from getting too thick.
• Preheat your grill to medium-high or oven to 425°F. Cut four large squares of heavy-duty foil (about 12x12 inches each). Place one seasoned chicken breast portion in the center of each foil square, then distribute the prepared vegetables evenly among the packets: broccoli, green beans, red pepper strips, pineapple tidbits, and edamame. Pour about 2 tablespoons of the teriyaki sauce from Step 2 over each packet (reserve the remaining sauce for finishing). Fold each foil square in half to create a triangle, then fold the edges over twice to seal tightly—this traps steam inside and ensures the chicken cooks through evenly.
• Place sealed packets directly on the grill grates (or on a baking sheet if using the oven). Grill for 7 minutes on the first side, then carefully flip and grill for another 6-8 minutes until the chicken is cooked through (you should hear the packets sizzle and smell the teriyaki aroma). Alternatively, bake in a 425°F oven for 25-30 minutes. Carefully open each packet (watch for escaping steam!) and drizzle with the reserved sauce from Step 2. The packets will have created a flavorful broth inside—this reserved sauce refreshes and deepens the teriyaki flavor without overcooking the delicate vegetables.
• Divide the cooked Jasmine rice evenly among four bowls or plates. Carefully open each foil packet and slide the contents—chicken, vegetables, and sauce—over the rice. Sprinkle each portion with toasted sesame seeds for a finishing touch of nutty flavor and texture. Serve immediately while warm.