Teriyaki Chicken & Pineapple Foil Packets
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 zucchini, sliced
- 2 green onions, chopped
- Salt and pepper, to taste
- Aluminum foil
Instructions
- Preheat oven or grill to 400°F (200°C).
- Cut 2 large sheets of aluminum foil and lightly brush with olive oil.
- Divide zucchini, carrots, and bell peppers between the foil sheets.
- Season chicken breasts with salt and pepper, then place on top of vegetables.
- Spoon teriyaki sauce evenly over chicken.
- Top with pineapple chunks and green onions.
- Fold foil tightly to seal packets.
- Bake or grill for 25–30 minutes, or until chicken reaches 165°F internally.
- Carefully open packets and serve warm.
Optional Diabetes-Friendly Tips
- Use low-sugar teriyaki sauce
- Reduce pineapple slightly for fewer carbs
- Add extra vegetables for more fiber
- Serve with cauliflower rice instead of white rice
Servings
2 servings
