🌿 Mediterranean Teriyaki Chicken & Pineapple Foil Packets
Ingredients (4 packets)
For the chicken:
-
4 boneless chicken breasts (or thighs), cut into large chunks
-
2 cups fresh pineapple chunks
-
1 red bell pepper, sliced
-
1 yellow bell pepper, sliced
-
1 small red onion, sliced
-
1 medium zucchini, sliced
-
1 cup cherry tomatoes
-
2 tbsp olive oil
Mediterranean-style teriyaki sauce:
-
1/3 cup low-sodium soy sauce (or tamari)
-
1/4 cup pure honey
-
1 tbsp fresh lemon juice
-
2 tbsp balsamic vinegar (Mediterranean twist)
-
3 cloves garlic, minced
-
1 tsp fresh grated ginger
-
1 tbsp olive oil
-
1 tsp paprika
-
1/2 tsp black pepper
-
Optional: pinch of chili flakes
For topping:
-
Fresh parsley or basil
-
Toasted sesame seeds
-
Optional: crumbled feta for Mediterranean flavor
Instructions
1. Make the Mediterranean Teriyaki Sauce
In a bowl, whisk together:
Soy sauce, honey, lemon juice, balsamic vinegar, garlic, ginger, olive oil, paprika, black pepper, and chili flakes.
Set aside.
2. Prepare the Foil Packets
Cut four large foil sheets (heavy duty).
Lightly brush the center of each with a bit of olive oil.
3. Assemble
To each foil sheet, add:
-
A few pieces of chicken
-
Pineapple chunks
-
Bell peppers
-
Onion
-
Zucchini
-
Cherry tomatoes
Drizzle each packet generously with the Mediterranean teriyaki sauce.
4. Seal the Packets
Fold the sides inward and seal tightly, creating a puffy packet.
5. Cook
Option 1: Oven
-
Preheat oven to 400°F (200°C)
-
Place packets on a baking sheet
-
Bake 22–25 minutes, until chicken is fully cooked
Option 2: Grill
-
Preheat grill to medium-high
-
Grill packets 15–18 minutes, turning halfway
6. Serve
Open packets carefully (steam!).
Top with:
-
Fresh parsley or basil
-
Sesame seeds
-
Optional feta for a Mediterranean kick
Serve with:
-
Lemon rice
-
Couscous
-
Quinoa
-
Greek salad
-
Warm pita
