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Teriyaki Sheet Pan Pineapple Chicken and Broccoli

A delightful dish featuring tender chicken, crisp broccoli, and juicy pineapple all roasted together in a sweet and savory teriyaki glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup broccoli florets
  • 1 cup pineapple chunks (fresh or canned)
  • 1/4 cup teriyaki sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Sesame seeds (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the chicken pieces with teriyaki sauce, olive oil, salt, and pepper. Toss to ensure every piece is coated.
  3. On a large baking sheet, spread out the broccoli florets and pineapple chunks. Drizzle with olive oil and a sprinkle of salt and pepper, tossing to coat.
Cooking
  1. Place the marinated chicken pieces on the baking sheet with the veggies. Spread them out evenly for even roasting.
  2. Pop the tray in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender yet crisp.
  3. Once out of the oven, sprinkle with sesame seeds for an extra crunch and enjoy straight from the pan!

Notes

For substitutions, consider adding bell peppers, snap peas, or carrots. Use a meat thermometer for chicken internal temperature of 165°F (75°C). Allow enough space in the pan to prevent steaming.