# What You’ll Use:
→ 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 or canned drained pineapple
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
→ Cookware Preparation
16 - Nonstick cooking spray or olive oil for foil
# How-To:
01 - Preheat your grill to medium-high heat, reaching approximately 400°F.
02 - In a small mixing 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 approximately 12 by 16 inches. Lightly coat the center of each sheet with nonstick spray or olive oil.
04 - Divide uncooked rice evenly among the 4 foil sheets, spreading it in a thin layer at 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, sliced red onion, and sugar snap peas around and over the chicken in each packet.
07 - Pour equal portions of the prepared marinade over the ingredients in each packet.
08 - Fold the foil over the ingredients, creating a tight seal on all sides to prevent leakage during cooking.
09 - Place sealed foil packets on the preheated grill with seam side facing up. Grill for 25 to 30 minutes, turning packets once halfway through cooking, until chicken reaches an internal temperature of 165°F and rice becomes tender.
10 - Carefully open each packet, taking care to avoid steam burns. Garnish with sliced green onions and serve immediately while hot.
