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Sweet Sheet Pan Pineapple Chicken and Broccoli

A delightful fusion dish featuring tender chicken marinated in teriyaki sauce, paired with sweet pineapple and vibrant broccoli, all roasted on a sheet pan for an easy, family-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Components
  • 2 lb chicken thighs (cut into 1-inch chunks) Use organic or free-range for optimal flavor.
Sauce
  • 3/4 cup teriyaki sauce Preferably Kikkoman for best glaze consistency.
Fruits & Veggies
  • 1 1/4 cup pineapple (cubed) Fresh yields the best results; canned in juice is a convenient alternative.
  • 1 lb broccoli (cut into small florets) Cut into smaller florets for better roasting.
Seasoning
  • 1/2 tsp garlic powder
Oil
  • 2 tbsp olive oil Bertolli extra virgin for a milder flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the chicken chunks and teriyaki sauce. Toss until each piece is thoroughly coated.
  3. Let it marinate for at least 15 minutes while you prep the veggies.
  4. Add the pineapple chunks, broccoli florets, garlic powder, and olive oil to the bowl. Mix everything together until well combined.
  5. Spread the mixture evenly across a heavy-bottomed sheet pan, ensuring the chicken is in a single layer for even roasting.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
  2. For added caramelization, broil on high for 2-3 minutes at the end, watching closely to avoid burning.
  3. Once done, remove from the oven, let it cool for a few minutes, and serve immediately.

Notes

For an aesthetically pleasing plate, serve with a sprinkle of sesame seeds and fresh parsley on top. Pair with jasmine tea or sparkling water with lime. Consider using honey for a more natural sweetness in the teriyaki sauce.