4boneless, skinless chicken breasts or thighstrimmed of fat, and pounded to ½ inch thickness
¼cupsoy saucelow sodium
1teaspoonfreshly grated ginger
½tablespoonMirinor rice wine vinegar
4slices pineapplecut into ½ inch thick slices
1teaspoonsesame seedsfor serving
green onionsfor serving
Combine the pineapple juice, honey, soy sauce, mirin, and garlic in a shallow dish. Place your chicken into a gallon storage bag or a shallow mixing bowl and pour the marinade over the chicken. Cover and refrigerate for at least 30 minutes or up to 12 hours.
Cut 4 sheets of heavy-duty aluminum foil into 12x18 inch rectangles. Fold up the sides about ¼ inch along each border to make a foil packet "boat."
Remove the chicken from the marinade and place 1 piece of chicken onto each foil packet. Top the chicken with 1 tablespoon of the marinade and a thick slice of pineapple. Bring all sides of the foil up together and fold together securely for each piece of chicken.
To Grill Chicken Foil Packets
Preheat the grill to medium.
Place foil packets seam side up on the grill and cook over medium heat for about 20 minutes, or until chicken reaches an internal temperature of 165 degrees. There is NO need to flip packets.
Allow the packets to cool slightly. Open the foil packet up carefully, as steam will escape.
To Bake Chicken Foil Packs
Bake the Teriyaki Chicken Foil Packs at 400 degrees for 15-20 minutes or until chicken has reached internal temperature of 165 degrees.
Serve with toasted sesame seeds and green onions as desired.
Ginger: Be sure to use FRESHLY grated ginger on a Microplane for the homemade teriyaki sauce. If you do not have fresh ginger, omit it altogether, do NOT use powdered ginger.DO NOT marinade the chicken in the foil packets, as the foil will cause a chemical reaction to occur with your marinade. Feel free to add vegetables, such as onions, peppers, mushrooms, broccoli, asparagus, to the packets for a complete meal. For a Gluten-Free Teriyaki Chicken Packet, use tamari or gluten-free soy sauce in place of traditional soy sauce.Leftover chicken can be stored in an airtight container for up to 3 days in the refrigerator. Do not store the leftovers in foil.