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Hawaiian Chicken in 'da Bag
Ryan Scott's Salmon en Papillote + Hawaiian Chicken in da Bag
Nathan Congleton / TODAY
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(145 rated)

Cooking chicken in foil packets keeps the meat incredibly juicy and tender, but it also makes cleaning up a breeze! 


  • Teriyaki Sauce

    • 1/4 cup soy sauce
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 5 tablespoons packed brown sugar
    • 1 to 2 tablespoons honey
    • 2 tablespoons cornstarch
  • Chicken

    • 4 skinless, boneless chicken breast halves
    • Kosher salt and black pepper, to taste
    • 1 cup homemade teriyaki sauce
    • 2 cups trimmed baby peppers
    • 1 pineapple, cored, halved, and sliced into half-moons
    • 1/2 yellow onion, diced
    • 3/4 cup sliced scallions, for garnish
    • Lime wedges, for serving


For the Teriyaki sauce:

1. In a saucepan, mix 1 cup of water with all the ingredients except the cornstarch and bring to a boil.

2. Mix the cornstarch with 1/4 cup of cold water in a cup and stir until it dissolves. Add the slurry to the sauce in the pan.

3. Heat until the sauce thickens to the desired consistency. Add water to thin out the sauce if it gets too thick for your liking.

For the chicken:

1. Preheat the oven to 400 degrees. 

2. Lay out four squares of aluminum foil. Place 1 piece of chicken in the center of each square and season with salt and pepper.

3. Pour 1/4 cup of Teriyaki sauce over each piece of chicken, turning to coat. Distribute equal amounts of baby peppers, pineapple slices and diced onion among the squares.

4. Fold the foil up along the edges and seal tightly into packets.

5. Put the packets on two baking sheets and transfer to the oven. Cook 25 to 30 minutes, or until the chicken is no longer pink and the juices run clear.

6. For a richer flavor and color, open the bags and broil for 2 to 3 minutes toward the end of the cooking time to caramelize the sauce.

7. Finish with sliced scallions and a squeeze of fresh lime juice.

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How to make chef Ryan Scott's easy packet dinners

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