From the Kitchens of Amy & JJ

There is just something about teriyaki and pineapple, am I right? The delicious combination goes so well in many dishes – but this particular meal will give you the island feels immediately. Serve this with some white rice and you have a protein with a sauce that will yield zero leftovers…because you went back for thirds!

Teriyaki Chicken in Foil
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 for wrapping
Instructions:

1. Preheat your oven to 400°F
2. Cut two large pieces of aluminum foil and lay them flat on your countertop.
3. Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
4. Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
5. Pour the teriyaki sauce evenly over the chicken and veggies.
6. Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
7. Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F
8. Carefully open the foil packets, being cautious of the steam. Garnish with chopped green onions before serving.