Teriyaki Chicken and Pineapple Foil Bakes
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Teriyaki Chicken and Pineapple Foil Bakes
This is a quick and easy recipe that combines your meat and veggies. Add some rice and your meal is done!
Ingredients
Scale
- 8 – 10 Boneless, skinless chicken thighs
- 1 can pineapple slices or pineapple chunks
- 1 red, green, yellow & orange pepper
- Teriyaki sauce – Note, I make my own…you can find the recipe here.
- Olive Oil
- Green Onions
- Sesame seeds to garnish before serving
Instructions
- Preheat oven to 400°
- Prepare Foil sheets – the same number of thighs, spray with olive oil
- Slice all peppers
- Lay the pineapple slice or chunks on the foil sheet
- Add the peppers to the foil sheets
- Place the chicken thigh on top
- Add 2 – 3 spoons of Teriyaki sauce
- Close the foil tightly
- Bake 30 – 35 minutes or until the chicken reaches 165°
Notes
Once cooked, pour foil packet over rice or your choice of starch. Top with green onions. Enjoy!
Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶
