Teriyaki Chicken & Pineapple Foil Packets

Instructions:

1. Preheat Oven & Prep Foil: Preheat your oven to 200°C (400°F). Tear off two large pieces of aluminum foil (roughly 12×12 inches each). Lightly spray the dull side of each foil sheet with cooking spray.
2. Combine Ingredients: In a large bowl, combine the chicken chunks, pineapple, red bell pepper, carrot, and zucchini.
3. Add Teriyaki Sauce: Pour the reduced-sugar teriyaki sauce over the chicken and vegetables. Toss everything together until well coated.
4. Assemble Packets: Divide the mixture evenly between the two prepared foil sheets. Sprinkle with chopped green onions, salt, and pepper.
5. Seal Packets: Bring the long sides of the foil together over the ingredients and fold them down tightly to create a seam. Then, fold in the short ends to seal the packets completely, ensuring no liquid can escape.
6. Cook: Place the foil packets on a baking tray. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
7. Serve: Carefully open the packets (watch out for steam!) and serve immediately. These are fantastic on their own or with a side of plain boiled rice (measure 60g dry weight for a healthy extra B choice, or count Sys for larger portions).