A simple, juicy, and flavorful chicken dinner baked in foil with sweet pineapple and colorful vegetables. Perfect for busy weeknights with minimal cleanup!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 zucchini, sliced
- 2 green onions, chopped
- Salt and pepper to taste
- Aluminum foil
Instructions
- Preheat oven to 400°F (200°C).
- Cut two large pieces of foil and lay them flat.
- Place one chicken breast in the center of each foil sheet.
- Drizzle with olive oil and season with salt and pepper.
- Top with pineapple chunks, bell pepper, carrot, and zucchini.
- Pour teriyaki sauce evenly over the chicken and vegetables.
- Fold the foil over the ingredients and seal tightly to form packets.
- Place packets on a baking sheet and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Carefully open the packets (watch for steam) and garnish with chopped green onions before serving.
Serving Tip
Serve with rice, quinoa, or enjoy as a low-carb meal on its own.
