Juicy seasoned chicken baked with sweet pineapple, zucchini, bell peppers, and a glossy teriyaki sauce. Everything cooks together in a foil packet, keeping the chicken tender while the vegetables soak up all that delicious flavor.

Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: about 40–45 minutes

 Ingredients

Chicken & Vegetables

• 4 boneless, skinless chicken breasts or thighs
• 2 cups fresh pineapple chunks
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• ½ small onion, sliced
• 2 green onions, sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika

Teriyaki Sauce

• ½ cup teriyaki sauce
• 2 tbsp pineapple juice
• 1 tbsp honey or brown sugar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil, optional
• 1 tsp cornstarch mixed with 1 tbsp water, optional for a thicker sauce

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 Instructions

1. Preheat the oven

Preheat oven to 400°F (200°C).

Tear off 4 large sheets of heavy-duty aluminum foil.

Place them on a work surface and lightly brush the center of each with olive oil.

2. Season the chicken

Pat the chicken dry.

Season both sides with salt, black pepper, garlic powder, paprika, and a little olive oil.

For thicker chicken breasts, gently pound them to an even thickness so they cook more evenly.

3. Make the teriyaki sauce

In a bowl, whisk together the teriyaki sauce, pineapple juice, honey, ginger, garlic, and sesame oil.

If you want a thicker glaze, simmer the sauce in a small saucepan for 2–3 minutes, then whisk in the cornstarch slurry and cook until slightly thickened.

4. Build the foil packets

Divide the zucchini, bell pepper, and onion between the four foil sheets.

Place one chicken breast or thigh over the vegetables.

Add pineapple chunks around and on top of the chicken.

Drizzle each packet generously with the teriyaki sauce.

5. Seal the packets

Bring the long sides of the foil together over the chicken.

Fold them down securely, then fold the ends inward to create tightly sealed packets.

Leave a little room inside for steam to circulate.

6. Bake

Place the packets on a baking sheet.

Bake for approximately 25–30 minutes, depending on the thickness of the chicken.

Chicken should reach an internal temperature of 165°F (74°C) at the thickest part.

7. Open carefully

Remove the packets from the oven and allow them to sit for 2–3 minutes.

Carefully open them—the steam will be very hot.

Brush the chicken with additional teriyaki sauce and sprinkle with green onions.

Serve immediately.

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 Optional Caramelized Finish

For the beautiful browned chicken shown in the picture:

After opening the packets, carefully transfer the chicken to a baking sheet.

Brush with additional teriyaki sauce and broil for 2–3 minutes, watching closely, until the sauce becomes glossy and caramelized.

Top with fresh pineapple and green onions.

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 Tips for Perfect Foil Packets

Use chicken thighs for extra juiciness:
Boneless thighs are especially forgiving and flavorful.

Don’t cut the vegetables too thick:
Thin-to-medium slices cook more evenly alongside the chicken.

Fresh pineapple gives the best flavor:
Canned pineapple also works—just drain it well.

Don’t skip the baking sheet:
It makes the packets much easier and safer to move in and out of the oven.

Seal tightly:
A good seal keeps the steam and teriyaki juices inside.

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 Nut & Allergy Information

Nuts

No nuts are required in this recipe.

Potential allergens

• Soy: traditional teriyaki sauce usually contains soy
• Sesame: sesame oil may be used
• Wheat/gluten: some teriyaki sauces contain wheat
• Corn: cornstarch is optional

Gluten-free

Use a certified gluten-free teriyaki sauce and gluten-free seasonings.

Dairy-free

Yes, the basic recipe is dairy-free.

Egg-free

Yes.

Nut-free

Yes, as written. For a serious nut allergy, check the labels of packaged teriyaki sauce and other ingredients for cross-contact warnings.

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 Q&A

Can I use chicken thighs?

Yes! Boneless, skinless chicken thighs are excellent for foil packets and tend to stay especially juicy.

Can I use frozen pineapple?

Yes, but thaw and drain it first to prevent excess liquid.

Can I use canned pineapple?

Absolutely. Drain it thoroughly before adding it to the packets.

Can I add other vegetables?

Yes. Broccoli, mushrooms, snap peas, carrots, asparagus, or green beans all work well.

Can I make this without teriyaki sauce?

Yes. Make a simple glaze with soy sauce, pineapple juice, garlic, ginger, and a little honey or brown sugar.

Can I make it low-sugar?

Use a reduced-sugar or sugar-free teriyaki sauce and omit the additional honey or brown sugar.

Can I prepare the packets ahead?

Yes. Assemble them several hours ahead and refrigerate. Keep them chilled until ready to bake.

Can I grill the packets?

Yes. Place the sealed packets on a preheated grill over medium heat and cook for approximately 20–25 minutes, turning once if needed. Check the chicken with a thermometer.

Can I make these in an air fryer?

Yes, but use parchment or a suitable foil-lined setup according to your air fryer’s instructions. Cook at about 375°F (190°C) and check the chicken for 165°F (74°C).

How do I store leftovers?

Remove the food from the foil and refrigerate in an airtight container for 3–4 days.

Can I freeze them?

Yes. It’s best to freeze the cooked chicken and vegetables in airtight freezer containers rather than leaving food wrapped in foil for long-term storage.

What should I serve with them?

Serve with steamed rice, cauliflower rice, quinoa, a crisp cucumber salad, or extra roasted vegetables.