Sweet Sheet Pan Pineapple Chicken and Broccoli
A delicious sheet pan meal combining juicy chicken thighs, sweet pineapple, and crunchy broccoli, all roasted with teriyaki sauce for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 2 lb chicken thighs, cut into 1-inch chunks
- 3/4 cup teriyaki sauce
- 1 1/4 cup pineapple, diced
- 1/2 tsp garlic powder
- 1 lb broccoli, cut into small florets
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Combine chicken chunks with teriyaki sauce, garlic powder, and olive oil in a large bowl. Mix until evenly coated.
- Add pineapple and broccoli florets, tossing everything until well combined.
- Line a sheet pan with parchment paper. Spread the mixture evenly across the sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes or until chicken is cooked through and broccoli is tender.
- Serve immediately and enjoy.
Notes
For deeper flavor, marinate the chicken for at least 30 minutes before cooking. Use fresh pineapple for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 10g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg