Pineapple Chicken Rice Foil (Printer Friendly)

Juicy chicken breasts, sweet pineapple, and fresh vegetables grilled inside foil packets with fluffy rice.

# What You Need:

→ Protein & Grains

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 cup uncooked long-grain white rice, rinsed

→ Fruits & Vegetables

03 - 1.5 cups fresh pineapple chunks, or canned and drained
04 - 1 red bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 1 cup sugar snap peas, trimmed
07 - 2 green onions, sliced for garnish

→ Sauce & Seasonings

08 - 1/3 cup low-sodium soy sauce or tamari for gluten-free
09 - 1/4 cup pineapple juice
10 - 2 tablespoons honey
11 - 2 tablespoons olive oil
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon salt

→ Others

16 - Nonstick cooking spray or olive oil for foil

# Directions:

01 - Preheat grill to medium-high heat at 400°F.
02 - In a small mixing bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, black pepper, and salt until well combined.
03 - Lay out 4 large sheets of heavy-duty aluminum foil, each approximately 12 by 16 inches. Lightly coat the center of each sheet with nonstick spray or olive oil.
04 - Divide uncooked rice evenly among the foil sheets, spreading it in a single layer in the center of each packet.
05 - Place one chicken breast on top of the rice in each foil packet.
06 - Distribute pineapple chunks, diced bell pepper, sliced red onion, and sugar snap peas around and over the chicken in each packet.
07 - Drizzle each packet with an equal portion of the prepared marinade, ensuring even coverage.
08 - Fold the foil over the ingredients, crimping the edges tightly to seal each packet and prevent steam and juices from escaping.
09 - Place sealed foil packets on the grill with the seam side facing up. Grill for 25 to 30 minutes, turning once halfway through cooking, until the chicken reaches an internal temperature of 165°F and the rice is tender.
10 - Carefully open the packets while watching for steam. Garnish with sliced green onions and serve immediately while hot.

# Pro Advice:

01 -
  • Everything cooks in one foil packet, so you're practically hands-off once they hit the grill.
  • The sweet and savory balance from pineapple and soy sauce makes even skeptical eaters come back for seconds.
  • No pots or pans to scrub afterward, which feels like a small victory on a summer night.
02 -
  • Don't skip the foil folding step or you'll end up with a rice disaster; I learned this the hard way when one packet split and half my dinner scattered into the flames.
  • Rinsing the rice is genuinely important here because unrinsed rice will absorb too much liquid and turn into a gluey mess instead of fluffy grains.
03 -
  • If you want extra depth, marinate the chicken in half the sauce for 30 minutes before assembling the packets; it makes the chicken taste intentional rather than improvised.
  • Heavy-duty foil is absolutely worth the extra couple of dollars because regular foil can tear, and there's nothing worse than discovering a leak halfway through cooking.
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