pineapple orange pouch chicken

vo0do0 1

"Tasty orange and pineapple flavored chicken breasts. This recipe is somewhat loose and open to interpretation. Any measurements I put down are VERY approximate, because I don't measure this when i make it. In addition, I feel it's better for me not to tell you precise measurements on this recipe because it should be based on how strongly you personally want a certain flavor to stand out. This works especially well with pouch cooking because you can customize the ingredients/flavors in each pouch."
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40 2 servings yields 2 pouches
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  • Ready In

  1. Prepare rice according to package instructions.
  2. Lay parchment or foil out on baking sheets (I usually get two pouches to a cookie sheet) leaving plenty of extra parchment or foil so that you have room to make a pouch. You will need one pouch per chicken breast. If you are pressed for space, you can do 2 chicken breasts per pouch.
  3. NOTE: the order that you place things on the foil/parchment isn't important to the cooking process, however, I prefer to do it in this order because it lessens the likelihood of cross-contamination (getting the icky chicken germs all over your kitchen).
  4. Place ingredients except chicken and rice on foil sheet.
  5. Pour some of the pineapple juice and mandarin orange syrup from the can ( I would guess 1-2 tabelspoons) onto the foil/parchment.
  6. Wash chicken breasts in cold water then place one chicken breast (or two if you're pressed for space) on each foil/parchment sheet.
  7. If you're using parchment, fold in half, then fold over each edge at least one time and staple.**
  8. If you're using foil, fold in half, then fold over each edge at least one time and press the edges to crimp.**
  9. **Make sure that there is plenty of "air space" around the food so it can steam... if the "pouch" is too tight, the chicken won't be able to cook.
  10. Place baking sheet in the oven (on the middle rack)and cook for approximately 25 minutes. The chicken is done when fork poked into the center yields clear liquid (as opposed to pink). I usually also cut into the center of one of the pieces of chicken to make sure there's no pink, but the "clear liquids" method hasn't failed me yet.
  11. Serve contents of pouch over rice. You may season the rice with salt or soy according to your preference.
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