Teriyaki Sheet Pan Pineapple Chicken And Broccoli

Teriyaki Sheet Pan Pineapple Chicken And Broccoli

A delightful dish featuring crispy chicken, tender broccoli, and sweet pineapple, all brought together by a savory teriyaki glaze. Perfect for family gatherings and easy to prepare!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 400

Ingredients Method Notes

Ingredients

For the main dish

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Ensure chicken is halal-certified.
2 cups fresh broccoli florets
1 cup pineapple chunks (fresh or canned, drained)
1/3 cup teriyaki sauce Ensure it's halal-certified.
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
to taste salt and pepper Adjust according to preference.

Method

Preparation

Preheat your oven to 400°F (200°C) and let it preheat while you prepare the ingredients.
In a mixing bowl, combine the chicken pieces with 2 tablespoons of teriyaki sauce, olive oil, minced garlic, minced ginger, salt, and pepper. Toss it well until the chicken is adequately coated.
Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Arrange the marinated chicken pieces on one side of the sheet pan. On the other side, add the broccoli florets and pineapple chunks.
Drizzle the remaining teriyaki sauce over the broccoli and pineapple, ensuring they’re all well coated.

Cooking

Place the sheet pan in the preheated oven and bake for 25 minutes, or until the chicken is fully cooked and no longer pink in the center.
Remove from the oven, let it cool for a few minutes, and then serve warm. You can garnish with sesame seeds or green onions for an added flavor touch.

Notes

For substitutions, you can replace chicken with halal-certified turkey or tofu for a vegetarian option. Ensure chicken pieces are similar in size for even cooking and avoid overcrowding the sheet pan.