Ingredients
Chicken & vegetables
- 4 boneless, skinless chicken breasts, about 6 oz (170 g) each
- 1½ cups fresh or canned pineapple chunks
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- ½ cup sliced onion
- 2 green onions, chopped
- 1 tbsp olive oil
Seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
Sweet-tangy sauce
- ¼ cup pineapple juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp lime juice
- 1 garlic clove, minced
- ½ tsp grated ginger, optional
Directions
- Heat oven: Preheat to 400°F (200°C).
- Make sauce: Whisk pineapple juice, soy sauce, honey, lime juice, garlic and ginger.
- Season chicken: Pat chicken dry and season both sides with garlic powder, paprika, oregano, salt and pepper.
- Prepare foil: Cut 4 large sheets of heavy-duty foil. Place zucchini, bell pepper and onion in the center of each.
- Add chicken: Place one chicken breast over the vegetables. Top with pineapple chunks and drizzle with the sauce.
- Seal packets: Fold the foil tightly around the chicken, leaving a little space for steam.
- Bake: Place packets on a baking sheet and bake 25–30 minutes, depending on chicken thickness.
- Check temperature: Chicken should reach 165°F (74°C) in the thickest part.
- Finish: Carefully open the packets because steam will be very hot. Garnish with green onions and serve immediately.
Nut & Allergen Info
- Nuts: No nuts.
- Peanuts: No peanuts.
- Dairy: None.
- Eggs: None.
- Soy: Contains soy sauce.
- Gluten: Regular soy sauce may contain wheat. Use gluten-free tamari for a gluten-free version.
- Check packaged pineapple, soy sauce and seasonings for cross-contact warnings if cooking for someone with a severe allergy.
Quick Q&A
Can I use chicken thighs?
Yes. Boneless thighs work especially well and stay juicy.
Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid excess liquid.
Fresh or canned pineapple?
Both work. If using canned pineapple, drain it well and reserve some juice for the sauce.
Can I grill the packets?
Yes. Grill over medium heat for about 20–25 minutes, turning once, until the chicken reaches 165°F (74°C).
Can I prepare them ahead?
Yes. Assemble the packets, refrigerate for up to 24 hours, then bake when ready.
Tip: For extra caramelized flavor, open the foil during the final 3–5 minutes of cooking and broil briefly, watching carefully.