Description
Experience a vibrant, tropical meal with this Teriyaki Chicken & Pineapple sheet pan dinner. This dish combines juicy, tender chicken thighs with the sweet acidity of pineapple and fresh, crisp-tender broccoli. The high-heat roasting method creates a perfect, sticky caramelization with the teriyaki glaze. It is the ultimate quick, nutritious weeknight meal, delivering a restaurant-grade flavor profile with minimal cleanup.
Ingredients
2 lb chicken thighs, cut into 1-inch chunks
3/4 cup high-quality teriyaki sauce
1 1/4 cup fresh or canned pineapple chunks, drained
1/2 tsp garlic powder
1 lb broccoli, cut into small, uniform florets
2 tbsp extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F and line a large sheet pan with foil.
Cut the chicken thighs into 1-inch chunks and trim the broccoli into small, even florets.
In a large bowl, combine the chicken, teriyaki sauce, and garlic powder; toss until well coated.
In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper.
Arrange the chicken in a single layer on one side of the prepared sheet pan.
Add the broccoli to the other side of the pan in a single layer.
Distribute the pineapple chunks over the chicken.
Roast in the preheated oven for 20 minutes or until chicken is cooked through and broccoli is tender-crisp.
Notes
Ensure chicken pieces are uniform in size to guarantee even cooking. If you prefer extra char on the pineapple and chicken, you can finish the dish under the broiler for 1-2 minutes, watching closely to prevent burning. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Sheet Pan Dinners
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 385
- Sugar: 18g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg