Teriyaki Sheet Pan Pineapple Chicken and Broccoli
A quick and easy one-pan meal featuring chicken, broccoli, and pineapple tossed in teriyaki sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces, broccoli, and pineapple.
- Drizzle with olive oil and teriyaki sauce, and season with salt and pepper. Toss to combine.
- Spread the mixture out on a sheet pan in a single layer.
- Bake for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For a quick clean-up, use parchment paper or foil on the sheet pan. This dish can also be served with rice or noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg