Teriyaki Sheet Pan Pineapple Chicken and Broccoli

Sheet pan teriyaki chicken with pineapple and broccoli

Teriyaki Sheet Pan Pineapple Chicken and Broccoli

A delightful blend of sweet and savory flavors combining juicy chicken, vibrant broccoli, and tropical pineapple, perfect for a quick weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 380

Ingredients Method Notes

Ingredients

Main ingredients

1 lb Boneless chicken thighs or breasts
2 cups Fresh pineapple, cut into chunks Use fresh pineapple for best flavor.
2 cups Broccoli florets

Sauce Ingredients

1/2 cup Teriyaki sauce Low-sodium teriyaki sauce is recommended.
2 tbsp Olive oil Adds healthy fats and flavor.
2 cloves Garlic, minced
1 tbsp Ginger, minced Fresh ginger preferred.
1 tsp Salt
1/2 tsp Pepper

Garnish (optional)

2 tbsp Sesame seeds For garnish.
2 stalks Green onions, chopped For garnish.

Method

Preparation

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

Cooking

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

Serve as a standalone meal or with steamed jasmine rice or quinoa for a heartier option. The dish can be stored in the refrigerator for up to 3 days. Squeeze a bit of lime juice on top for an extra zing!