Teriyaki Sheet Pan Pineapple Chicken and Broccoli

Sheet pan teriyaki chicken with pineapple and broccoli ready to serve

Teriyaki Sheet Pan Pineapple Chicken and Broccoli

A delightful blend of sweet and savory flavors, this one-pan meal features juicy chicken, vibrant broccoli, and tropical pineapple for an easy and satisfying weeknight dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 380

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb Boneless chicken thighs or breasts Cut into even pieces for even cooking.
2 cups Fresh pineapple, cut into chunks Use fresh for best flavor.
4 cups Broccoli florets Fresh florets recommended.

For the Marinade

1/2 cup Teriyaki sauce Use low-sodium for a healthier option.
2 tbsp Olive oil Enhances flavor and adds healthy fats.
3 cloves Garlic, minced Adds aromatic flavor.
1 tbsp Ginger, minced Fresh ginger recommended for maximum flavor.
1 tsp Salt Adjust to taste.
1/2 tsp Pepper Freshly ground preferred.

Optional Garnishes

1 tbsp Sesame seeds For topping, optional.
2 tbsp Green onions, chopped For topping, optional.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large bowl, combine the chicken, broccoli, and pineapple.
In a separate bowl, mix the teriyaki sauce, olive oil, garlic, ginger, salt, and pepper.
Pour the sauce over the chicken and vegetables, tossing to coat evenly.

Cooking

Spread the mixture onto a sheet pan in a single layer.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.
Garnish with sesame seeds and green onions before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.