Sheet Pan Pineapple Chicken with Roasted Broccoli

Sheet Pan Pineapple Chicken and Broccoli

• 2 lbs. boneless, skinless chicken thighs
• 1/2 cup teriyaki sauce (homemade or store-bought)
• 1 pound broccoli florets
• 1 1/2 Tablespoons olive oil
• 1 cup cubed pineapple

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with foil for easy cleanup.
2. Trim and dice the chicken thighs into roughly 1/2-inch pieces. Place the chicken in a large bowl, pour the teriyaki sauce over it, and toss to coat evenly. Arrange the chicken in a single layer on one half of the prepared baking sheet.
3. Place the broccoli florets in a separate bowl. Drizzle with the olive oil and season with a pinch of salt and pepper, then toss to combine. Spread the broccoli in a single layer on the other half of the baking sheet.
4. Scatter the cubed pineapple over the chicken. Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through and the broccoli is tender-crisp. Toss the ingredients once or twice during baking if desired, then transfer to plates and serve.

Kelly’s Note

• You can add the pineapple to the sheet pan before baking so it roasts with the chicken and broccoli, or add it at the end if you prefer the pineapple to remain fresher and less caramelized. Either approach works well—choose according to your texture preference.
• Serve over steamed rice or toss with cooked noodles for a satisfying meal. Leftovers keep well and reheat nicely for lunches.

Did you try this recipe?

Leave a comment below with your star rating and any tweaks you made.