Description

These Grilled Pineapple Teriyaki Meatball Foil Packets are a delicious all-in-one meal packed with sweet pineapple, juicy homemade meatballs, colorful veggies, and a sticky, flavorful teriyaki glaze. Perfect for summer grilling, camping trips, or easy oven dinners, these foil packets are fun to make, quick to clean up, and bursting with tropical flair.

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Ingredients

Scale

For the Meatballs:

1 lb ground beef or chicken
1 egg
½ cup breadcrumbs
2 green onions, finely chopped
2 cloves garlic, minced
2 tbsp low-sodium soy sauce
1 tsp sesame oil (optional)
½ tsp ground ginger
½ tsp black pepper

For the Teriyaki Sauce:

¼ cup low-sodium soy sauce
2 tbsp honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp fresh ginger, grated
1 clove garlic, minced
1 tbsp cornstarch mixed with 2 tbsp cold water

For the Packets:

1½ cups pineapple chunks (fresh or well-drained canned)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, sliced
1 zucchini, chopped
Olive oil spray or 1 tbsp olive oil
Salt and black pepper, to taste
Sesame seeds (for garnish)
Fresh cilantro, chopped (optional)
Cooked rice, for serving

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Instructions

Step 1: Make the Teriyaki Sauce

In a small saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, ginger, and garlic.
Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook, stirring often, until the sauce thickens (2–3 minutes).
Remove from heat and let cool slightly.

Step 2: Prepare the Meatballs
5. In a large bowl, combine ground meat, egg, breadcrumbs, green onions, garlic, soy sauce, sesame oil, ginger, and black pepper.
6. Mix until just combined.
7. Form into 1½-inch meatballs (about 18 total).

Step 3: Prep the Foil Packets
8. Tear 4 large sheets of aluminum foil (roughly 12×16 inches).
9. Spray or brush lightly with olive oil.
10. Divide the pineapple, bell peppers, onion, and zucchini evenly between the foil sheets.
11. Season the veggies with a pinch of salt and pepper.

Step 4: Assemble the Packets
12. Add 4–5 raw meatballs on top of the veggies in each foil sheet.
13. Spoon 2–3 tablespoons of teriyaki sauce over the top of each packet.
14. Fold the foil up and over the ingredients to form sealed packets, folding the edges tightly to trap steam.

Step 5: Grill or Bake
Grill Method:
15. Preheat the grill to medium-high (about 400°F).
16. Place foil packets on the grill and cook for 16–18 minutes, flipping halfway through.
Oven Method:
17. Preheat oven to 400°F.
18. Arrange packets on a baking sheet and bake for 20–25 minutes.
19. Check that the meatballs reach an internal temperature of 165°F before serving.

Step 6: Garnish & Serve
20. Carefully open the foil packets—hot steam will escape.
21. Sprinkle with sesame seeds and fresh cilantro if desired.
22. Serve over warm cooked rice and drizzle with extra teriyaki sauce if available.

Notes

Don’t Overmix Meat – Gentle mixing helps keep meatballs tender.
Even Sizes – Make meatballs the same size so they cook evenly.
Tightly Seal Packets – Helps trap steam and cook everything thoroughly.
Use Heavy-Duty Foil – Prevents tearing and holds up better on the grill.
Check Internal Temp – Use a meat thermometer to confirm doneness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cuisine: Asian-Inspired American