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why make this recipe
Sweet Sheet Pan Pineapple Chicken and Broccoli is an easy and delicious meal that combines the savory flavors of chicken with the sweetness of pineapple. It’s a one-pan dish, which means less cleanup and more time for you to relax. This recipe is great for busy weeknights, and it’s packed with nutrients from the broccoli. You’ll love how simple it is to prepare, making it a go-to favorite for family dinners.
how to make Sweet Sheet Pan Pineapple Chicken and Broccoli
Ingredients
- 2 lb chicken thighs (cut into 1-inch chunks for even cooking)
- 3/4 cup teriyaki sauce (I prefer Kikkoman for the best glaze consistency)
- 1 1/4 cup pineapple
- 1/2 tsp garlic powder
- 1 lb broccoli (cut into small florets for better roasting)
- 2 tbsp olive oil (I use Bertolli extra virgin for a milder flavor)
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken chunks, teriyaki sauce, garlic powder, and pineapple. Mix well to ensure the chicken is evenly coated.
- On a large sheet pan, spread the chicken mixture out evenly.
- Add the broccoli florets to the sheet pan and drizzle olive oil over them. Toss to coat the broccoli in the oil.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.
- Remove from the oven and let it cool for a few minutes before serving.
how to serve Sweet Sheet Pan Pineapple Chicken and Broccoli
Serve the Sweet Sheet Pan Pineapple Chicken and Broccoli warm straight from the oven. This dish goes well with steamed rice or quinoa, which can soak up the tasty teriyaki sauce. You can garnish it with sesame seeds or chopped green onions for an extra touch.
how to store Sweet Sheet Pan Pineapple Chicken and Broccoli
To store leftovers, let the chicken and broccoli cool completely. Place them in an airtight container in the fridge. They should last for about 3-4 days. For longer storage, you can freeze the dish for up to 2 months. Just make sure to store it in a freezer-safe container.
tips to make Sweet Sheet Pan Pineapple Chicken and Broccoli
- Make sure to cut the chicken and broccoli into uniform sizes. This helps them cook evenly.
- For extra flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes before cooking.
- If you like things spicy, add a dash of red pepper flakes to the chicken mixture before baking.
variation
You can easily modify this recipe to include other vegetables, such as bell peppers, snap peas, or carrots. Feel free to swap the chicken thighs for chicken breasts if you prefer a leaner meat option.
FAQs
Can I use frozen broccoli in this recipe?
Yes, you can use frozen broccoli. However, it is best to thaw and drain it before adding it to the pan to avoid extra moisture.
How do I know when the chicken is done?
Chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy.
Can I use a different sauce instead of teriyaki?
Absolutely! You can use BBQ sauce, soy sauce, or any sweet and savory sauce you prefer. Adjust the amount based on your taste.
Sweet Sheet Pan Pineapple Chicken and Broccoli
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken chunks, teriyaki sauce, garlic powder, and pineapple. Mix well to ensure the chicken is evenly coated.
- On a large sheet pan, spread the chicken mixture out evenly.
- Add the broccoli florets to the sheet pan and drizzle olive oil over them. Toss to coat the broccoli in the oil.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.
- Remove from the oven and let it cool for a few minutes before serving.
