# 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 pineapple, 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
→ 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
→ Cooking Equipment
16 - Nonstick cooking spray or olive oil for foil preparation
# How-To Steps:
01 - Preheat grill to medium-high heat at 400°F. In a small mixing bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, black pepper, and salt until well combined.
02 - Lay out 4 large sheets of heavy-duty aluminum foil, each measuring approximately 12 by 16 inches. Lightly coat the center of each sheet with nonstick cooking spray or olive oil.
03 - Evenly distribute uncooked rice among the four foil sheets, spreading it in a single layer in the center of each. Place one chicken breast directly on top of the rice on each packet.
04 - Arrange pineapple chunks, diced bell pepper, sliced red onion, and sugar snap peas around and over each chicken breast.
05 - Divide the prepared marinade equally among the four packets, drizzling it over the chicken and vegetables.
06 - Fold the foil edges over the ingredients, sealing each packet tightly to prevent steam and liquid leakage during cooking.
07 - Place foil packets on the grill with seam side facing upward. Grill for 25 to 30 minutes, turning each packet once halfway through cooking, until chicken reaches an internal temperature of 165°F and rice becomes tender.
08 - Carefully open packets, watching for escaping steam. Garnish each portion with sliced green onions and serve immediately while hot.
