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Thrown on a grill or campfire, pineapple teriyaki chicken in foil packs are a snap

  • Author: Maya Wilson
    | Alaska From Scratch
  • Updated: May 31
  • Published May 31

Pineapple teriyaki chicken foil packs (Maya Wilson / Alaska from Scratch)

We really lucked out with the weather this past Memorial Day weekend. Sunshine and blue skies ushered in summer as if right on cue. Our family broke out the sunscreen and bug spray, badminton and bocce ball, and fired up both the grill for dinner and the fire pit for s'mores. It was Alaska summertime perfection.

This recipe for pineapple teriyaki chicken in foil packs is ideal for throwing on the grill or cooking on the campfire. You can also make it in a 425 degree oven. Just toss chicken, pineapple and fresh vegetables in teriyaki sauce, wrap it up in foil packs, and cook for 20 minutes. When it comes off the grill, sprinkle it with scallions and sesame seeds. It's ideal served with steamed rice, drizzled with extra teriyaki sauce.

Pineapple teriyaki chicken foil packs

Serves 4

4 small boneless skinless chicken breasts or thighs (about 1/3 pound each)

1 red bell pepper, cut into bite-size pieces

1 cup fresh pineapple, cut into bite-size pieces

1 red onion, cut into bite-size pieces

1 1/2 cups snap peas

Salt and pepper

1 cup teriyaki sauce (homemade or bottled), divided

For serving:

Scallions, sliced

Toasted sesame seeds

Additional teriyaki sauce

Lay out four 12- by 12-inch squares of heavy duty aluminum foil (or, if using regular foil, use two layers). Spray the foil with non-stick spray.

Season the chicken with salt and pepper. Coat the chicken in 1/2 cup of teriyaki sauce. Place one piece of chicken on each square of foil.

To a mixing bowl, add the bell peppers, pineapple, red onions and snap peas. Toss with 1/2 cup teriyaki sauce to coat. Season with salt and pepper. Evenly distribute the vegetables and pineapple onto each of the pieces of chicken.
Bring the sides of the foil up and fold them over tightly, ensuring that each sheet forms an enclosed packet over the food.

If using a grill: preheat grill to medium with the lid closed. Place the packets onto the grill, close the lid, and cook 15-20 minutes (or until the vegetables are tender crisp and the chicken is completely cooked through), turning over once halfway through cooking.

If using an oven: preheat oven to 425 degrees. Place the packets into the oven and bake 20-25 minutes until the vegetables are tender crisp and the chicken is cooked completely in the center.

The foil packets will be very hot; take caution when opening and releasing the steam. Open the packets and sprinkle each one with scallions and sesame seeds. Serve with additional teriyaki sauce.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Her new book, "The Alaska from Scratch Cookbook," is available now. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.

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