Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups fresh broccoli florets
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup fresh pineapple chunks
  • 1 medium red onion, coarsely diced
  • 2 tbsp vegetable oil
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp honey
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1/2 tsp black pepper

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, ginger, garlic, sesame oil, and black pepper until the sugar has completely dissolved.
  2. Toss the cubed chicken breast in half of the glaze and let it sit for 5 minutes.
  3. Cut four large squares of heavy-duty aluminum foil (roughly 12x12 inches).
  4. In the center of each square, divide the broccoli, bell peppers, red onion, and pineapple. Drizzle with a small amount of vegetable oil.
  5. Place the marinated chicken on top of the vegetables and pour the remaining teriyaki glaze evenly over each pile.
  6. Pull the sides of the foil up to meet in the center, fold the edges together tightly, and roll them twice to create a leak-proof seal.
  7. Cook based on preferred method: bake at 400°F (200°C) for 20-25 minutes, air fry at 380°F (190°C) for 15-18 minutes, or grill over medium-high heat for 15-20 minutes.
  8. Use a meat thermometer to ensure chicken has reached an internal temperature of 165°F (74°C).