Looking for a quick and easy dinner that checks all the boxes—flavorful, fuss-free, and family-approved? These Teriyaki Chicken and Pineapple Foil Packets are just the thing. With tender chicken, juicy pineapple, and a colorful mix of veggies all wrapped up in a savory-sweet homemade teriyaki sauce, this recipe delivers big on taste with minimal effort. The best part? There’s virtually no cleanup. Whether you’re cooking outside on the grill or using your oven, these foil packets are a total weeknight win.

I first made this recipe on a summer camping trip where we were all trying to keep meals simple but still crave-worthy. I had some leftover pineapple, a few bell peppers, and a bottle of soy sauce, and it hit me—foil packets! One quick whisk of a homemade teriyaki sauce later, we had dinner roasting over the fire that turned out so good, I ended up recreating it at home… multiple times. It’s now a regular in our rotation, especially on busy nights when I just don’t feel like doing dishes.

This meal is also incredibly versatile. You can swap in different veggies, use canned pineapple in a pinch, or even change up the protein. It’s the kind of recipe that works with what you’ve got, and that’s what makes it a keeper.

Let’s jump in and get started with the sauce—it’s simple, flavorful, and comes together in minutes.

Ingredients You’ll Need

For the packets:

1 ½ 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 the homemade teriyaki sauce:

½ cup soy sauce (low-sodium if preferred)
¼ cup honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh or ground ginger
1 tablespoon cornstarch mixed with 2 tablespoons water

Optional garnish:

Sesame seeds
Chopped green onions
Fresh cilantro

STEP 1: Make the Teriyaki Sauce

Start with the sauce—it’s the backbone of this whole meal. In a small saucepan over medium heat, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir everything together and bring the mixture to a gentle simmer.

Let it cook for 2–3 minutes, just long enough for the flavors to blend. Then, whisk in your cornstarch slurry (that’s just the cornstarch and water stirred together until smooth). Continue to cook for another 1–2 minutes, stirring frequently, until the sauce thickens up nicely. You want it to coat the back of a spoon but still be pourable. Remove the pan from heat and set it aside to cool slightly.

Tip: If you’re in a rush, you can use a store-bought teriyaki sauce—but the homemade version really does take this recipe to another level.

STEP 2: Prep Your Foil Packets

Next, preheat your grill to medium-high or set your oven to 400°F (200°C). Tear off four large sheets of aluminum foil—around 12×12 inches each should do the trick.

Divide the chicken, pineapple chunks, bell pepper, onion, and broccoli (if you’re using it) evenly between the four foil sheets. You want each packet to have a good mix of everything for balanced flavor.

Now, take that beautiful teriyaki sauce and drizzle it generously over each pile. Make sure the chicken and veggies get well coated—this is where all the flavor comes from. Don’t be shy with the sauce!

Tip: Place the foil sheets shiny-side up—this helps reflect heat inward for better cooking.

Now that you’ve got your ingredients tucked into those foil packets and smothered in that rich, flavorful teriyaki sauce, it’s time to get cooking. Whether you’re grilling outside or baking indoors, the magic of foil packets lies in how they seal in all the moisture and flavor—kind of like a mini steam oven for each portion. The result? Perfectly tender chicken, sweet and caramelized pineapple, and vegetables cooked just right every time.

Another thing I love about this recipe is how adaptable the cooking method is. On summer evenings, we’ll toss the packets right onto the grill. In the winter or on busy weeknights, they go straight in the oven. Either way, they come out delicious—and cleanup is practically nonexistent.

Let’s get into the final steps and a few pro tips to make these packets foolproof.

STEP 3: Fold the Packets

This step is key to making sure everything cooks evenly and stays juicy.

Fold each foil sheet over the chicken and vegetables to create a tightly sealed packet. The goal is to trap the steam, so fold the edges over a few times and crimp them to make sure nothing leaks out. Leave a little space inside the packet so the steam can circulate—that’s what helps everything cook through and stay tender.

You can fold them into flat packets or more of a tented shape, just make sure they’re well sealed. If you’re worried about leaks, double up on the foil or place the packets seam-side up.

STEP 4: Cook the Packets (Grill or Oven)

To grill:
Preheat your grill to medium-high heat. Place the foil packets directly onto the grates and close the lid. Grill for 15 to 20 minutes, flipping once halfway through. The chicken should be fully cooked and the veggies tender. You’ll know they’re done when the internal temperature of the chicken reaches 165°F (74°C).

To bake:
Preheat your oven to 400°F (200°C). Arrange the foil packets on a baking sheet (this helps catch any accidental drips). Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are soft but not mushy.

Tip: If you’re cooking with chicken thighs instead of breasts, you may want to add an extra 3–5 minutes to ensure they’re tender and fully cooked.

STEP 5: Open Carefully and Garnish

When the cooking time is up, carefully open each packet—watch out for the hot steam that’ll escape when you peel back the foil. Transfer everything to a plate or serve straight from the packet for that rustic, camping-style vibe.

Now for the fun part: garnishes. A sprinkle of sesame seeds adds a nice crunch, while chopped green onions or fresh cilantro bring a pop of color and freshness. If you’re serving with rice, spoon any extra teriyaki sauce from the bottom of the packet over the top—trust me, you don’t want to waste a drop of it.

Serving Suggestions and Variations

This recipe is amazing on its own, but pairing it with something starchy makes it a full, satisfying meal. Here are a few easy serving ideas:

Steamed jasmine rice or brown rice – soaks up all that teriyaki goodness.
Quinoa – for a protein-packed base.
Rice noodles – toss them in a bit of sesame oil for flavor.
Cauliflower rice – for a lighter, low-carb option.

Feeling creative? Try some of these add-ins or swaps:

Add zucchini or mushrooms for a heartier veggie mix.
Swap the protein – shrimp, salmon, or even tofu work great in place of chicken.
Make it spicy – a drizzle of sriracha or a sprinkle of red pepper flakes adds a kick.

This dish also makes a great meal prep option. You can assemble the packets ahead of time, refrigerate them for up to a day, and then cook them when you’re ready. They’re also perfect for camping trips—prep at home, pack them in a cooler, and cook over a campfire grill.

Teriyaki Chicken and Pineapple Foil Packets