Teriyaki Chicken and Pineapple Foil Packets

Ingredients (Serves 2-4)

• 2 boneless, skinless chicken breasts (about 1 lb / 450g), cut into bite-sized pieces

• 1 cup pineapple chunks (fresh or canned, drained)

• ½ cup teriyaki sauce (store-bought or homemade)

• 1 tablespoon olive oil (optional)

• 1 bell pepper, sliced (optional)

• 1 small onion, sliced (optional)

• Salt and pepper to taste

• 2-4 large sheets of heavy-duty aluminum foil

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C).

2. Prepare Foil Packets:
   Lay out 2-4 large sheets of foil (one for each serving or double for family-size). Brush a little olive oil on the foil if you want to prevent sticking.

3. Assemble Ingredients:
   Divide the chicken pieces evenly among the foil sheets. Add pineapple chunks, bell pepper, and onion slices on top. Pour about 2 tablespoons of teriyaki sauce over each packet. Season with salt and pepper if desired.

4. Seal Packets:
   Fold the foil over the ingredients and seal tightly by crimping the edges to form a pouch.

5. Bake:
   Place the foil packets on a baking sheet and bake in the preheated oven for 20-25 minutes.

6. Check for Doneness:
   Carefully open one packet and check that the chicken has reached an internal temperature of 165°F (74°C).

7. Serve:
   Serve directly from the packets or transfer to plates. Optionally, garnish with chopped green onions or sesame seeds

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