Description
Sheet-pan garlic teriyaki chicken with pineapple and roasted broccoli for an easy weeknight meal.
Ingredients
Scale
- 2 lb chicken thighs (cut into 1-inch chunks for even cooking)
- 3/4 cup teriyaki sauce
- 1 1/4 cup pineapple
- 1/2 tsp garlic powder
- 1 lb broccoli (cut into small florets for better roasting)
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400?F and line a large sheet pan with foil for easy cleanup.
- Cut the chicken thighs into 1-inch chunks and cut the broccoli into small florets to ensure even cooking.
- Measure out the teriyaki sauce and pineapple, and have the garlic powder and olive oil ready.
- In one bowl, combine the chicken chunks with the teriyaki sauce and garlic powder, tossing to coat evenly.
- In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper until well coated.
- Spread the teriyaki-coated chicken on one half of the foil-lined sheet pan in a single layer.
- Arrange the seasoned broccoli florets on the other half of the pan.
- Scatter the pineapple chunks directly over the chicken.
- Slide the pan into the preheated 400?F oven.
- Roast for 20 minutes until the chicken reaches 165?F and the broccoli is tender with slightly charred edges.
- Check the chicken at the 15-minute mark; if your oven runs cool, you might need an extra 3-5 minutes.
- Remove the sheet pan from the oven and let it rest for 2-3 minutes.
- Transfer to a serving platter, keeping the chicken and broccoli together with the pan juices, or serve directly from the sheet pan.
- Prep Time: 15 mins
- Cook Time: 20 mins