Foil-Packet Teriyaki Beef and Pineapple Rice Camp Stir-Up

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 41 minutes

Quick Ingredients

• 1 lb flank steak or sirloin, sliced very thin against the grain
• 4 cups cooked jasmine rice (cooled; leftover rice works great)
• 1 1/2 cups pineapple chunks, drained (reserve 1/4 cup juice if possible)
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 cup shredded carrots
• 1 small red onion, thinly sliced
• 2 tbsp unsalted butter (optional, for richness)
• 2 scallions, thinly sliced (for serving)
• 1 tbsp sesame seeds (for serving)
• Teriyaki sauce: 1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 1/4 cup pineapple juice, 2 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp toasted sesame oil, 2 garlic cloves (minced), 2 tsp fresh ginger (grated), 1 tsp cornstarch + 1 tbsp cold water

Do This

• 1. Heat grill to 425°F (medium-high) or heat oven to 425°F. Cut 8 large sheets of heavy-duty foil.
• 2. Simmer sauce ingredients (except cornstarch slurry) for 2 minutes; whisk in slurry and cook 1 minute until glossy.
• 3. Toss sliced beef with 2 tbsp sauce; set aside while you portion the packets.
• 4. Build 4 double-foil packets: rice, vegetables, pineapple, beef, then drizzle with remaining sauce; add a small piece of butter on top (optional).
• 5. Seal tightly. Grill 12–14 minutes (flip once) or bake 16–18 minutes until beef reaches 145°F.
• 6. Rest packets 3 minutes, then carefully open (hot steam). Toss everything together inside the packet.
• 7. Top with scallions and sesame seeds; serve hot.

---

Why You’ll Love This Recipe

• Camp-friendly comfort: It’s an all-in-one foil packet that warms rice, veggies, and sauce into a sweet-savory “stir-up.”
• Big flavor, low effort: Teriyaki glaze + pineapple = glossy, craveable, sweet-salty balance with almost no cleanup.
• Flexible: Swap vegetables, change the protein, or make it spicy without changing the method.
• Great for leftovers: Cold cooked rice and quick-cooking steak strips are perfect here.

Grocery List

• Produce: fresh ginger, garlic, red bell pepper, snap peas, carrots (or pre-shredded), red onion, scallions, (optional) cilantro, (optional) limes
• Dairy: unsalted butter (optional)
• Pantry: low-sodium soy sauce, light brown sugar, rice vinegar, mirin, toasted sesame oil, cornstarch, sesame seeds, jasmine rice (or cooked leftover rice), heavy-duty aluminum foil
• Protein: flank steak or sirloin steak
• Canned goods: pineapple chunks in juice (reserve juice for the sauce)

Full Ingredients

Homemade Teriyaki-Pineapple Sauce (makes about 1 cup)

• 1/2 cup low-sodium soy sauce
• 1/4 cup packed light brown sugar
• 1/4 cup pineapple juice (from the can, if possible)
• 2 tbsp rice vinegar
• 1 tbsp mirin
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 2 tsp freshly grated ginger
• 1 tsp cornstarch
• 1 tbsp cold water
• Optional heat: 1 tsp chili-garlic sauce or sriracha

For the Foil Packets

• 1 lb flank steak or sirloin, sliced very thin against the grain (about 1/8-inch thick)
• 4 cups cooked jasmine rice, cooled (from about 2 cups dry rice)
• 1 1/2 cups pineapple chunks, drained (save the juice for the sauce if using canned pineapple in juice)
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 cup shredded carrots
• 1 small red onion, thinly sliced
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, cut into 4 pieces (optional, adds richness)
• Optional (only if your rice is very dry): 4 tsp water (1 tsp per packet)

For Serving (Optional but Recommended)

• 2 scallions, thinly sliced
• 1 tbsp sesame seeds
• 1/4 cup chopped cilantro
• Lime wedges

Step-by-Step Instructions

Step 1: Preheat and set up your foil

Preheat a grill to 425°F (medium-high) or preheat the oven to 425°F. Tear off 8 large sheets of heavy-duty foil (about 18 x 13 inches each). You’ll double-wrap each packet for leak protection and easier flipping.

If baking, set a rimmed baking sheet nearby to support the packets (this prevents spills and makes them easy to move).

Step 2: Make the glossy teriyaki-pineapple sauce

In a small saucepan over medium heat, whisk together: soy sauce, brown sugar, pineapple juice, rice vinegar, mirin, toasted sesame oil, garlic, and ginger (and optional chili-garlic sauce, if using). Bring to a gentle simmer and cook for 2 minutes, stirring.

In a small bowl, stir the cornstarch with the cold water until smooth. Whisk the slurry into the simmering sauce and cook for 1 minute, until slightly thickened and glossy. Remove from heat.

Step 3: Slice and season the beef for quick cooking

Slice the steak very thin against the grain (this is key for tender beef in a short foil-packet cook). Put the beef in a bowl and toss with 2 tbsp of the finished sauce and 1/2 tsp black pepper.

Set aside while you portion the rice and vegetables. (This quick sauce-coating helps the beef stay flavorful and moist.)

Step 4: Build the foil packets (double-wrap for confidence)

For each serving, stack 2 foil sheets in a crisscross pattern. In the center, add:

1 cup cooked rice, then a quarter of the bell pepper, snap peas, carrots, and red onion. Top with a quarter of the pineapple chunks and a quarter of the beef.

Drizzle each packet with about 3 tbsp sauce (you should use most of it here; reserve a few tablespoons for serving if you’d like extra). If using butter, place 1/2 tbsp (one piece) on top of each packet.

If your rice is very dry, sprinkle 1 tsp water into each packet to help the rice steam and loosen as it warms.

Step 5: Seal the packets tightly so they steam, not leak

Bring the long sides of the foil up and over the food, fold together tightly, then fold in the short ends to create a sealed packet. You want a little headspace inside for steam, but no obvious gaps where sauce can run out.

Place packets seam-side up. If grilling, this helps prevent drips and flare-ups.

Step 6: Cook on the grill or in the oven until the beef is safe and tender

Grill method (recommended for camp vibes): Place packets on the grill over direct heat at 425°F. Close the lid and cook for 12–14 minutes, flipping once halfway through. Remove when the beef reaches 145°F in the thickest part (use an instant-read thermometer by carefully opening one packet and testing).

Oven method: Set packets on a rimmed baking sheet and bake at 425°F for 16–18 minutes, until beef reaches 145°F.

Step 7: Rest, open carefully, toss, and finish

Let the packets rest for 3 minutes. Carefully open them (steam will rush out). Use a fork to toss the rice, vegetables, pineapple, and beef together right in the packet so everything gets coated with the sauce.

Top with scallions and sesame seeds (and cilantro and a squeeze of lime if you like). Serve straight from the packet for easy cleanup, or spoon into bowls.

Pro Tips

• Slice thin, across the grain: This is the difference between tender beef and chewy beef in a short cook time.
• Double-wrap the foil: Teriyaki sauce is thin when hot and loves to find pinholes. Two layers prevent leaks.
• Keep rice fluffy: Cold leftover rice can be dry; a tiny splash of water (1 tsp per packet) helps it steam back to life.
• Don’t overcook the beef: Start checking at the low end of the time range. Thin slices cook quickly inside a steamy packet.
• Want more char? After cooking, open packets and place them (open) on the grill for 1–2 minutes to lightly caramelize the top.

Variations

• Spicy Teriyaki: Add 1 tbsp chili-garlic sauce to the sauce and sprinkle with crushed red pepper at the end.
• Hawaiian BBQ twist: Replace mirin with 1 tbsp ketchup and add 1/2 tsp smoked paprika; finish with extra pineapple.
• Different proteins: Use 1 lb boneless chicken thighs (thinly sliced) or peeled shrimp (cook to 145°F for shrimp; chicken to 165°F). Adjust time slightly as needed and always verify with a thermometer.

Storage & Make-Ahead

Refrigerate: Cool leftovers within 2 hours and store in an airtight container for up to 3 days. Reheat in the microwave (covered) for 2–3 minutes, stirring halfway, or warm in a skillet over medium heat with a splash of water.

Make-ahead: You can mix the sauce up to 5 days ahead and refrigerate. You can also assemble the packets (with cooked rice) up to 24 hours ahead; keep refrigerated and add 2–3 minutes to the cook time since they’ll start cold.

Nutrition (per serving)

Approximate, based on 4 servings: 610 calories; 34 g protein; 78 g carbohydrates; 17 g fat; 4 g fiber; 22 g sugar; 1180 mg sodium.