# What You Need:
→ Protein & Grains
01 - 4 boneless, skinless chicken breasts (about 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
→ Sauce & Seasonings
08 - 5.3 fl oz low-sodium soy sauce or tamari
09 - 4 fl oz pineapple juice
10 - 2 tablespoons honey
11 - 2 tablespoons olive oil
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 0.5 teaspoon black pepper
15 - 0.5 teaspoon salt
→ Cooking
16 - Nonstick cooking spray or olive oil for foil
# How To Make:
01 - Preheat grill to medium-high heat (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 12x16 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.
05 - Place one chicken breast on top of the rice on each packet.
06 - Distribute 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 marinade.
08 - Fold the foil over the ingredients, sealing each packet tightly to prevent leaks.
09 - Place foil packets on the grill with seam side up. Grill for 25-30 minutes, turning once halfway through, until chicken reaches an internal temperature of 165°F and rice is tender.
10 - Carefully open the packets, watching for escaping steam. Garnish with sliced green onions and serve immediately.
