Go Back

Sweet Sheet Pan Pineapple Chicken and Broccoli

A delicious, healthy meal featuring chicken, broccoli, and sweet pineapple, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb chicken thighs cut into 1-inch chunks
  • 3/4 cup teriyaki sauce preferably Kikkoman for a great glaze consistency
  • 1 1/4 cup pineapple fresh or canned, packed in juice
  • 1/2 tsp garlic powder for seasoning
  • 1 lb broccoli cut into small florets
  • 2 tbsp olive oil preferably extra virgin like Bertolli

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the chicken thighs with teriyaki sauce and garlic powder. Toss well until all pieces are coated.
  3. Cut the broccoli into small florets and prepare the pineapple.
Cooking
  1. On a large sheet pan, spread the chicken evenly. Add broccoli florets and pineapple around the chicken.
  2. Drizzle olive oil over the broccoli and toss everything gently.
  3. Roast in the oven for 20–25 minutes, checking that the chicken reaches an internal temperature of 165°F (75°C).
  4. If necessary, broil for an additional 2-3 minutes for a golden finish.
Serving
  1. Remove the sheet pan from the oven and let it cool for a couple of minutes before serving.

Notes

Leftovers can be stored in the fridge for up to 4 days. Consider adding other vegetables or spices to vary the dish. This recipe is gluten-free if using gluten-free teriyaki sauce.