Teriyaki Chicken and Pineapple (Printable Version)
# What You’ll Need:
01 -
2 boneless, skinless chicken breasts
02 -
1 cup fresh pineapple chunks
03 -
1/4 cup teriyaki sauce
04 -
1 tablespoon olive oil
05 -
1 red bell pepper, sliced
06 -
1 carrot, thinly sliced
07 -
1 zucchini, sliced
08 -
2 green onions, chopped
09 -
Salt and pepper to taste
10 -
Aluminum foil for wrapping
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
Cut two large pieces of aluminum foil and lay them flat on your countertop.
03 -
Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
04 -
Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
05 -
Pour the teriyaki sauce evenly over the chicken and vegetables.
06 -
Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
07 -
Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
08 -
Carefully open the foil packets, being cautious of the steam. Garnish with chopped green onions before serving.
# Additional Notes:
01 -
Swap chicken breasts for chicken thighs, salmon, or tilapia for different flavor variations.
02 -
Add red pepper flakes to the teriyaki sauce for extra heat or drizzle sriracha on top before serving.
03 -
Customize with vegetables like broccoli, snap peas, or mushrooms.