Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized chunks
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced into half-moons
2 green onions, chopped
Salt and pepper, to taste
Aluminum foil (heavy-duty recommended)
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Instructions:
1. Preheat your grill or oven to 400°F (200°C). If using a campfire, let the flames die down and use hot coals.
2. Prepare the foil packets: Tear off four large sheets of aluminum foil (about 12"x12"). Lightly grease the center of each with a bit of olive oil.
3. Assemble the packets:
Divide the chicken chunks evenly among the four foil sheets.
Top with pineapple, red bell pepper, carrot, and zucchini.
Drizzle with teriyaki sauce and olive oil.
Sprinkle with salt, pepper, and green onions.
4. Seal the foil packets: Bring the sides of the foil up and over the ingredients, folding tightly to seal. Make sure they are completely sealed to trap steam.
5. Cook:
Grill or bake: Place packets on the grill or in the oven and cook for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F).
Campfire: Cook near the hot coals for 20–25 minutes, turning halfway through.
6. Serve: Carefully open the packets (watch for steam) and serve as-is, or over rice for a complete meal.
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Pro Tip: For extra flavor, marinate the chick
en in teriyaki sauce for 30 minutes before assembling the packets.
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