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Sheet pan dinner with teriyaki chicken thighs, roasted broccoli, and pineapple chunks served hot from the oven.

Easy Teriyaki Pineapple Chicken Sheet Pan Dinner

Thisarticle rewrites the original recipe into a new blog-style format while keepingthe core structure intact: chicken thighs are coated in teriyaki sauce andgarlic powder, broccoli is tossed with olive oil and seasoning, pineapple isadded to the pan, and everything roasts at 400°F until the chicken is cookedthrough and the glaze turns glossy. It also carries over the main practicaldetails from the
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

  • For the chicken and pineapple
  • 2 pounds chicken thighs cut into 1-inch chunks for even roasting.
  • 3/4 cup teriyaki sauce.
  • 1 1/4 cups pineapple chunks fresh or well-drained canned.
  • 1/2 teaspoon garlic powder.
  • For the broccoli
  • 1 pound broccoli cut into florets.
  • 2 tablespoons olive oil.
  • Salt to taste. The source seasons the broccoli with salt and pepper though exact amounts are not specified.
  • Black pepper to taste.
  • Optional for serving
  • Steamed white rice or brown rice.
  • Cucumber salad coconut rice, fried rice, egg rolls, or spring rolls.

Method
 

  1. Heat the oven and prep the pan.
  2. Preheat the oven to 400°F and line a large sheet pan with foil for easier cleanup.
  3. Cut everything to size.
  4. Slice the chicken thighs into bite-size pieces and cut the broccoli into florets. Keeping the pieces fairly even helps them cook at a similar pace.
  5. Season the chicken.
  6. Toss the chicken with teriyaki sauce and garlic powder until coated.
  7. Season the broccoli.
  8. In a separate bowl, toss the broccoli with olive oil, salt, and black pepper.
  9. Arrange on the pan.
  10. Spread the chicken over one half of the pan in a single layer and place the broccoli on the other half. Scatter the pineapple over the chicken side.
  11. Roast until done.
  12. Bake for about 20 minutes, or until the chicken reaches 165°F and the broccoli is tender with browned edges. The source notes checking around the 15-minute mark in case your oven runs cool or hot.
  13. Rest briefly and serve.
  14. Let the pan rest for 2 to 3 minutes so the glaze settles a bit, then serve everything warm with the pan juices spooned over the top.

Notes

  • Pat the chicken dry before tossing it with sauce if you want better browning. The source flags extra moisture as a reason the chicken can turn watery instead of caramelized.
  • Don’t crowd the pan. A little space between the pieces helps roasting instead of steaming.
  • Cut the broccoli a bit larger than usual if you prefer it with more bite. The source specifically notes that smaller broccoli can soften too quickly while the chicken finishes roasting.
  • For better pineapple texture, add it halfway through or during the last few minutes instead of right at the start. The source mentions early-added pineapple can become mushy and watery.
  • Chicken breasts can work, but the source recommends checking them earlier because they cook faster and dry out more easily than thighs.