Teriyaki Chicken en Papillote

Fire up your grill and get these teriyaki chicken packets ready to go! A summer favorite!


  • 2 lbs chicken breast, cut into large cubes
  • 1/3 cup Teriyaki sauce *
  • 1 medium red onion, large diced
  • 1 red bell pepper, large diced
  • 6 ounces crimini mushrooms, quartered
  • 2 cups fresh pineapple, cut into small chunks
  • 3 cups cooked brown rice
  • Sesame seeds


  1. Marinate cubed chicken in teriyaki sauce for at least 15 minutes, or overnight in refrigerator.
  2. Preheat your grill to a medium heat. Cut out 6 large sheets of aluminum foil. To make each packet, or papillote, spray a sheet of foil with grapeseed or coconut oil spray. Fill each packet with equal portions of the vegetables, pineapple, and chicken. Fold into packets and set aside.
  3. Place packets on grill and let cook 15-20 minutes. Serve contents of packet over ½ cup cooked brown rice and garnish with sesame seeds.


*To make this dish gluten-free, use gluten-free teriyaki sauce.