Step 1: Prep Ingredients

1. Cube chicken into bite-sized pieces.
2. Slice vegetables evenly for consistent cooking.
3. Use fresh pineapple for best results, or thoroughly drain canned pineapple.

Step 2: Assemble the Packets

1. Lay out a large sheet of aluminum foil (about 12×18 inches).
2. Lightly grease the foil with olive oil to prevent sticking.
3. Layer chicken, pineapple, and vegetables in the center.
4. Drizzle 2–3 tablespoons of teriyaki sauce over the mixture.
5. Sprinkle with red chili flakes, if desired.

Step 3: Seal the Foil Packets

1. Fold the foil over the ingredients, crimping the edges tightly to seal.
2. Ensure enough space inside the packet for steam to circulate.

Step 4: Cooking Options

1. Grill: Preheat grill to medium heat (400°F). Cook for 20–25 minutes, flipping halfway.
2. Oven: Preheat to 375°F. Bake for 25–30 minutes on a baking sheet.
3. Campfire: Place over hot coals for 15–20 minutes, turning occasionally.

Step 5: Serve and Garnish

1. Carefully open packets to release steam.
2. Garnish with sesame seeds and chopped green onions.
3. Serve with jasmine rice, quinoa, or cauliflower rice.