Sweet Sheet Pan Pineapple Chicken and Broccoli
A delightful one-pan meal combining juicy chicken thighs, vibrant broccoli, and sweet pineapple in a tangy teriyaki glaze, ready in under 30 minutes.
Ingredients
Main Ingredients
- 2 lb chicken thighs (cut into 1-inch chunks) Ensure even cooking by cutting into similar sizes.
- 3/4 cup teriyaki sauce Kikkoman is recommended for the best glaze consistency.
- 1 1/4 cup pineapple Drain excess juice to avoid sogginess.
- 1/2 tsp garlic powder Enhances flavor in the marinade.
- 1 lb broccoli (cut into small florets) Smaller florets roast better.
- 2 tbsp olive oil Extra virgin olive oil is suggested for milder flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken thighs with teriyaki sauce and garlic powder. Let it marinate while you prepare the vegetables.
- Spread the marinated chicken thighs across a large baking sheet. Scatter the broccoli florets and pineapple chunks around the chicken.
- Drizzle olive oil over the broccoli and chicken, and toss gently to ensure everything is coated.
Cooking
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender and slightly charred.
- Once cooked, remove the pan from the oven and let it cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze in a freezer-safe container for up to three months. For reheating, use the oven or microwave.