PrintTeriyaki Sheet Pan Pineapple Chicken and Broccoli
Make this easy teriyaki sheet pan chicken, pineapple, and broccoli for a quick weeknight dinner with minimal cleanup.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 1 cup fresh or canned pineapple chunks, drained if canned
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil, divided
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. This is your teriyaki sauce base.
- In a separate small bowl, whisk the cornstarch and water until smooth. Add this slurry to the teriyaki sauce base and whisk again until combined.
- Place the cut chicken pieces in a medium bowl. Pour half of the teriyaki sauce over the chicken and toss to coat. Set aside to marinate while you prepare the vegetables.
- Place the broccoli florets and pineapple chunks on the prepared baking sheet. Drizzle with 1 tablespoon of vegetable oil and toss to coat lightly. Spread them in a single layer.
- Place the marinated chicken pieces onto the baking sheet among the vegetables, ensuring everything is in a single layer for even cooking.
- Bake for 15 minutes.
- Remove the sheet pan from the oven. Brush the remaining half of the teriyaki sauce over the chicken and vegetables.
- Return the pan to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the sauce has thickened slightly.
- Remove from the oven. Garnish with sesame seeds and sliced green onions before serving.
Notes
- For crispier broccoli, roast the vegetables for 5 minutes before adding the chicken to the pan.
- If you prefer a thicker glaze, reserve 2 tablespoons of the sauce mixture before adding it to the chicken and vegetables, then drizzle it over the finished dish.
- This recipe works well for sheet pan meal prep; store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 42
- Cholesterol: 110