Pineapple Chicken Rice Packets (Printable Version)

Juicy chicken, pineapple, and vegetables grilled in foil packets for an easy, flavorful meal.

# What You Need:

→ Protein & Grains

01 - 4 boneless, skinless chicken breasts, approximately 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

→ Other

16 - Nonstick cooking spray or olive oil for foil preparation

# How-To Steps:

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
03 - Lay out 4 large sheets of heavy-duty aluminum foil measuring approximately 12 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 packet
05 - Place one chicken breast on top of the rice on each foil packet
06 - Arrange pineapple chunks, bell pepper, red onion, and sugar snap peas around and over the chicken
07 - Drizzle each packet with an equal amount of the prepared marinade
08 - Fold the foil over the ingredients, sealing each packet tightly to prevent leaks during cooking
09 - Place foil packets on the grill with seam side up. Grill for 25 to 30 minutes, turning once halfway through, until chicken reaches an internal temperature of 165°F and rice is tender
10 - Carefully open the packets while watching for steam. Garnish with sliced green onions and serve hot

# Expert Advice:

01 -
  • Everything cooks in one sealed packet, which means juicy chicken that doesn't dry out and rice that absorbs all the pineapple-ginger sauce naturally.
  • Zero dishes beyond a mixing bowl and cutting board—the foil does all the heavy lifting while you sip a drink and chat with guests.
  • The sweet and savory balance feels fancy enough for company but casual enough for a Tuesday night when you're tired of the same rotation.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a gluey mess that sticks to your teeth.
  • Heavy-duty foil is non-negotiable because regular foil will puncture and leak marinade all over your grill, ruining both the meal and your evening.
  • Opening the packets too quickly burns your face and hands—I learned this the hard way, so give them a solid minute to cool slightly before you peel back the foil.
03 -
  • Marinate your chicken in half the sauce for 30 minutes before assembling if you want deeper flavor penetration, though honestly the 25 to 30 minutes of cooking steam does most of the work anyway.
  • If your grill temperature runs cool, tent each packet loosely with an extra piece of foil on top so the rice cooks through without the exterior vegetables charring too much.
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