Pineapple Chicken Rice Foil (Printable)

Tender chicken paired with sweet pineapple, veggies, and rice cooked in foil for a juicy and easy meal.

# Components:

→ 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 bowl, whisk together soy sauce, pineapple juice, honey, olive oil, garlic, 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 the center of each packet.
05 - Place one chicken breast on top of the rice in each foil packet.
06 - Distribute pineapple chunks, bell pepper, red onion, and sugar snap peas around and over the chicken in each packet.
07 - Drizzle each packet with equal portions of the prepared marinade.
08 - Fold foil over the ingredients, creating tight seals on each packet to prevent any liquid from escaping.
09 - Place foil packets on the grill with seam side facing up. Grill for 25 to 30 minutes, turning once halfway through cooking, until chicken reaches an internal temperature of 165°F and rice is tender.
10 - Carefully open the packets, watching for escaping steam. Garnish with sliced green onions and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one sealed packet, which means you're basically a grill master with zero cleanup drama.
  • The pineapple juice caramelizes just enough to make the chicken sweet and juicy without tasting like a dessert gone wrong.
  • Rice steams inside the foil with all those flavors, so you're not cooking three separate dishes like some kind of short-order cook.
02 -
  • If you try to use thin, flimsy foil, it'll puncture and leak all over your grill—heavy-duty is the only way, and it's worth the dollar or two extra.
  • Don't skip rinsing the rice or you'll end up with gluey, sad rice instead of fluffy, separate grains that actually taste good.
03 -
  • Turn the packets halfway through cooking so the bottom doesn't get more heat than the top—this ensures even cooking and keeps everything from sticking to the grill grates.
  • Use a meat thermometer to check that the chicken hits one hundred sixty-five degrees in the thickest part, because that's the only way you actually know it's done without cutting into it and drying it out.
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