Teriyaki Sheet Pan Pineapple Chicken And Broccoli
A quick and flavorful sheet pan dinner featuring teriyaki chicken, fresh broccoli, and sweet pineapple chunks.
Ingredients
- 1 lb boneless, skinless chicken breasts diced into bite-sized pieces
- 1 cup teriyaki sauce
- 2 cup fresh broccoli florets
- 1 cup fresh pineapple chunks
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- salt to taste
- pepper to taste
- cooked white or brown rice optional, for serving
- chopped green onions optional, for garnish
- sesame seeds optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- In a medium bowl, combine the diced chicken with 1/2 cup of teriyaki sauce, garlic powder, and ground ginger. Mix well to coat the chicken evenly and let it marinate for 10 minutes while preparing the other ingredients.
- In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
- Spread the marinated chicken, broccoli florets, and pineapple chunks evenly across the prepared sheet pan, ensuring they are not overcrowded.
- Drizzle the remaining 1/2 cup of teriyaki sauce over the chicken, broccoli, and pineapple for extra flavor.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the broccoli is tender and slightly charred.
- Remove the sheet pan from the oven and let it rest for a few minutes before serving.
- Serve the Teriyaki Sheet Pan Pineapple Chicken and Broccoli over cooked rice if desired. Garnish with chopped green onions and sesame seeds for added flavor and presentation.
Notes
You can substitute fresh pineapple with canned pineapple chunks if fresh is unavailable. Adjust the teriyaki sauce to taste for a sweeter or saltier flavor.