Ingredients:
- 2 boneless, skinless chicken breasts (about 4 oz each)
- 1 cup pineapple chunks (fresh or canned in juice, drained)
- 1/2 red bell pepper, sliced
- 1/2 zucchini, sliced
- 2 green onions, chopped
- 2 tbsp low-sodium teriyaki sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- Pinch of red pepper flakes (optional)
Instructions:
- Prep the Chicken: Place each chicken breast on a large piece of aluminum foil (about 12×12 inches).
- Mix the Veggies: In a bowl, combine the pineapple chunks, bell pepper, zucchini, and green onions.
- Assemble the Packets: Divide the veggie and pineapple mixture evenly over the chicken breasts.
- Make the Sauce: In a small bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, ginger, and red pepper flakes (if using).
- Add the Sauce: Drizzle half of the sauce over each chicken and veggie packet.
- Seal the Packets: Fold the foil over the chicken and vegetables, sealing the edges tightly to create a closed packet.
- Cook:
- Grill: Preheat your grill to medium heat. Cook the foil packets for 20–25 minutes, until the chicken is fully cooked and the vegetables are tender.
- Oven: Preheat your oven to 400°F (200°C). Place the packets on a baking sheet and bake for 25–30 minutes.
- Rest: Let the packets sit for a few minutes before opening (watch out for steam!).
- Serve: Open the foil and enjoy your flavorful, healthy meal!