Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 pineapple, peeled, cored, and cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 onion, sliced
- Salt and pepper, to taste
- 4 teaspoons sesame oil
- Sesame seeds, for garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Chicken: In a resealable plastic bag, combine chicken breasts with 3/4 cup of teriyaki sauce. Seal and refrigerate to marinate for 30 minutes to 4 hours.
- Preheat Your Grill or Oven: Set your grill to medium-high heat or preheat your oven to 375°F (190°C).
- Assemble the Foil Packets: Cut four large squares of foil. On each square, place an even mix of pineapple, red and green bell peppers, and onion.
- Add the Chicken and Season: Place a marinated chicken breast on top of the vegetables on each foil square. Drizzle with sesame oil and the remaining teriyaki sauce. Season with salt and pepper.
- Seal the Packets: Fold and seal the foil packets, leaving space for heat circulation.
- Cook: Grill or bake the packets for 25-30 minutes until the chicken is thoroughly cooked and the vegetables are tender.
- Serve with Garnish: Open the packets carefully to avoid steam. Garnish with sesame seeds and fresh cilantro before serving.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes