Sweet Sheet Pan Pineapple Chicken and Broccoli
A delightful combination of tender chicken and fresh broccoli wrapped in a sweet and savory teriyaki glaze, perfect for busy weeknights.
Ingredients
For the Base
- 2 lb chicken thighs (cut into 1-inch chunks) Thighs provide more flavor and juiciness.
- 1 lb broccoli (cut into small florets) Cut for better roasting.
For the Sauce
- 3/4 cup teriyaki sauce Kikkoman preferred for best glaze consistency.
- 1 1/4 cup pineapple Fresh is best, but canned in juice is acceptable.
- 1/2 tsp garlic powder
To Serve
- 2 tbsp olive oil Bertolli extra virgin preferred for milder flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs and broccoli florets. Drizzle with olive oil and sprinkle with garlic powder, tossing until everything is evenly coated.
- Pour the teriyaki sauce over the chicken and broccoli. Add the pineapple pieces, and toss gently to coat thoroughly without breaking pineapple chunks.
- Spread the chicken, broccoli, and pineapple evenly on a sheet pan.
Cooking
- Place the sheet pan in the preheated oven. Roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the broccoli is tender.
- Let it rest for a few minutes before serving.
Notes
You can marinate the chicken in teriyaki sauce a few hours in advance. Store leftovers in an airtight container in the fridge for up to 3 days.