Chicken breasts: 2 boneless, skinless (cut into individual portions or left whole)
Pineapple chunks: 1 cup, fresh or canned (drained)
Red bell pepper: 1, chopped
Zucchini: 1, sliced into rounds
Soy sauce: 1/4 cup
Brown sugar: 2 tbsp
Garlic: 2 cloves, minced
Ginger: 1 tsp, freshly grated
Olive oil: 1 tbsp
Salt and black pepper: To taste
Green onions: 2, sliced (for garnish)
Instructions
Preheat the Oven or Grill: Set your oven to 200°C (400°F) (or preheat your grill to medium-high heat).
Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and olive oil until well combined.
Prep the Foil Sheets: Cut four large sheets of heavy-duty aluminum foil.
Assemble the Packets: Place a chicken breast in the center of each foil sheet. Surround the chicken with sliced zucchini, chopped red bell pepper, and pineapple chunks.
Season and Pour: Season the chicken and vegetables with salt and black pepper, then pour the soy-ginger sauce evenly over each packet.
Seal the Packets: Bring the long edges of the foil up and fold them together over the top, then crimp the ends tightly to seal the packets completely while leaving a little space inside for air circulation.
Bake or Grill: Place the foil packets on a baking sheet and bake in the oven for 20–25 minutes (or grill for 15–20 minutes) until the chicken is cooked through and tender.
Serve: Carefully open the packets (watch out for hot steam!), garnish with sliced green onions, and serve warm!
