Pineapple Chicken Rice Packets (Printable)

Tender chicken and pineapple with vegetables cooked together in foil packets on the grill.

# What You'll Need:

→ Protein & Grains

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

→ Fruits & Vegetables

03 - 1.5 cups fresh pineapple chunks
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

→ Sauce & Seasonings

08 - 1/3 cup low-sodium soy sauce or tamari
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

→ Other

16 - Nonstick cooking spray or olive oil for foil

# How To Make It:

01 - Preheat grill to medium-high heat, reaching 400°F (200°C).
02 - In a small bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, black pepper, and salt until fully combined.
03 - Lay out 4 large sheets of heavy-duty aluminum foil, each measuring approximately 12 by 16 inches. Lightly coat the center of each sheet with nonstick spray or olive oil.
04 - Evenly distribute uncooked rice among the foil sheets, spreading it in a single layer in the center of each.
05 - Place one chicken breast directly on top of the rice in each foil packet.
06 - Distribute pineapple chunks, diced bell pepper, red onion slices, and sugar snap peas around and over the chicken in each packet.
07 - Drizzle equal portions of the prepared marinade over each packet, ensuring all ingredients are evenly coated.
08 - Fold the foil over the ingredients, creating a tight seal around all sides to prevent steam and liquid from escaping.
09 - Place sealed foil packets on the preheated grill with seam side facing upward. Grill for 25 to 30 minutes, rotating packets once halfway through cooking, until chicken reaches an internal temperature of 165°F (74°C) and rice becomes tender.
10 - Carefully open packets, watching for escaping steam. Garnish with sliced green onions and serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one foil packet, which means less cleanup and more time actually enjoying your meal with people you care about.
  • The sweetness of pineapple mixed with savory chicken and ginger feels like a small vacation on your plate, tropical without being fussy.
  • You can assemble these hours ahead and toss them on the grill whenever you're ready, making weeknight grilling feel totally manageable.
02 -
  • Don't skip the step of turning the packets halfway through cooking; the heat from the grill isn't always perfectly even, and turning helps the rice cook uniformly without the bottom rice scorching.
  • If you use thawed frozen pineapple, drain it really well or your packets will become watery and the rice won't cook properly.
03 -
  • Marinate the chicken breasts in half your sauce for 30 minutes before assembling if you want deeper flavor and a bit of insurance against dryness.
  • Fresh ginger grated right before you need it is worth the 20 seconds—it brings a cleaner, brighter heat than pre-minced, and your nose will thank you for that moment of aromatherapy.
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