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–+ servings
Sweet Sheet Pan Pineapple Chicken and Broccoli

Sweet Sheet Pan Pineapple Chicken and Broccoli You’ll Love

Delight in this Sweet Sheet Pan Pineapple Chicken and Broccoli, a quick and easy dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs
  • 1/2 cup teriyaki sauce Opt for Kikkoman
  • 1 teaspoon garlic powder Optional but recommended
For the Vegetables
  • 4 cups broccoli florets Large florets hold up well
  • 2 tablespoons olive oil Extra virgin preferred
For the Sweet Touch
  • 1 cup pineapple chunks Fresh or canned

Equipment

  • Sheet Pan
  • Aluminum foil
  • medium-sized bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with aluminum foil.
  2. Cut the chicken thighs into 1-inch chunks and chop the broccoli into small florets.
  3. In a bowl, combine chicken chunks with teriyaki sauce and garlic powder, mixing well.
  4. Toss broccoli florets with olive oil, salt, and pepper in a separate bowl.
  5. Spread marinated chicken on one side of the pan and arrange seasoned broccoli on the other side.
  6. Scatter pineapple chunks over the chicken.
  7. Roast in the oven for 20 minutes, checking for doneness around the 15-minute mark.
  8. Let the dish rest for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 80mgCalcium: 80mgIron: 2mg

Notes

Store leftovers for up to 4 days in an airtight container. For longer storage, freeze individual portions for up to 3 months, undercooking the broccoli slightly if necessary.

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