Pineapple Chicken Rice Foil (Printer-friendly)

Juicy chicken, pineapple, vegetables, and rice cooked together in foil packets for an easy summer grill.

# What You’ll 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, 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

→ Cooking

16 - Nonstick cooking spray or olive oil for foil

# Directions:

01 - Preheat grill to medium-high heat (400°F). Allow 10-15 minutes for grill to reach proper temperature.
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, approximately 12 inches by 16 inches each. Lightly coat the centers with nonstick spray or olive oil.
04 - Evenly divide uncooked rice among the foil sheets, spreading it in the center of each in a single layer.
05 - Place one chicken breast on top of the rice on each packet.
06 - Distribute pineapple chunks, bell pepper, red onion, and sugar snap peas around and over the chicken evenly across all four packets.
07 - Drizzle each packet with an equal amount of the prepared marinade, ensuring even distribution.
08 - Fold foil edges over the ingredients, creating tight seals on all sides to prevent steam and juices from escaping during cooking.
09 - Place foil packets on grill with seam side up. Grill for 25-30 minutes, rotating packets halfway through cooking, until internal chicken temperature reaches 165°F and rice is tender.
10 - Carefully open packets at the seams, exercising caution due to hot steam. Garnish each packet with sliced green onions and serve immediately while hot.

# Expert Tips:

01 -
  • Each packet is a complete meal that cooks itself on the grill, so you can actually relax instead of hovering over the stove.
  • The combination of sweet pineapple, savory soy, and warm spices tastes like you spent way more time than the 15 minutes of prep it actually takes.
  • Cleanup is genuinely just tossing the foil—there are no charred pans to scrub or marinades splattered everywhere.
02 -
  • Don't skip rinsing the rice—it makes the difference between fluffy grains and a starchy, gluey mess that nobody wants to eat.
  • Using heavy-duty foil instead of regular foil actually matters because regular foil tears on the grill and you'll have a sauce-leaking disaster that ruins the meal and your confidence.
  • If you're nervous about opening the packets, use tongs and a knife to carefully cut one corner first so the steam escapes safely before you fully unwrap it.
03 -
  • Double-check that your chicken reaches 165°F internally by inserting an instant-read thermometer through the foil into the thickest part—it's the only way to know for certain it's safely cooked without opening the packet halfway through.
  • If you're cooking for a crowd, assemble all the packets identically and label them with a marker on the foil so nobody gets confused about which one is theirs, especially if someone has a dietary preference or allergy.
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