Teriyaki Chicken and Pineapple Foil Packets

 Teriyaki Chicken and Pineapple Foil Packets 

   Ingredient

• 2 boneless, skinless chicken breasts

• 1 cup fresh pineapple, cut into chunks (orcanned, drained)

• 1/4 cup teriyaki sauce

• 1 tablespoon soy sauce

• 1 tablespoon honey or brown sugar (optional for extra sweetness)

• 1 teaspoon grated fresh ginger (optional)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• Green onions, sliced (for garnish)

• Sesame seeds (optional)

   Instructions:

1. Preheat the grill or oven:

2. If grilling, preheat to medium-high heat (about 375°F or 190°C). If baking, preheat the oven to 375°F (190°C).

3. Prepare the chicken and sauce:
   In a small bowl, mix the teriyaki sauce, soy sauce, honey (if using), grated ginger, garlic powder, and black pepper. Set aside.

4. Prepare the foil packets:
   Cut 2 large pieces of aluminum foil (about 12x12 inches). Place one chicken breast in the center of each piece of foil. Drizzle olive oil over the chicken.

5. Assemble the foil packets:
   Spoon a few chunks of pineapple over each chicken breast. Pour the teriyaki sauce mixture evenly over the chicken and pineapple.

6. Seal the packets:
   Fold up the sides of the foil and crimp the edges tightly to seal the packet, making sure no sauce leaks out.

7. Cook the packets:

   • Grilling: Place the foil packets on the grill and cook for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
   • Baking: Place the foil packets on a baking sheet and bake for about 25-30 minutes, or until the chicken is cooked through.

8. Serve:
   Carefully open the foil packets, being cautious of hot steam. Garnish with sliced green onions and sesame seeds, if desired.

Enjoy your delicious Teriyaki Chicken and Pineapple Foil Packets!