Sheet Pan Teriyaki Chicken

This sheet pan teriyaki chicken with pineapple and broccoli brings together bright, sweet, and savory flavors for a dinner that is simple to make and almost effortless to clean up. Juicy chicken cubes roast alongside caramelized pineapple and tender broccoli for a familyfriendly meal that feels like takeout but is better for you and ready in less time.

I first cooked this recipe on a hectic evening when nothing else sounded good and it quickly became a favorite in our household. Now it’s a goto when I want something comforting that feels special without much effort.

Ingredients

• Chicken breast: Cut into cubes for lean protein that cooks evenly
• Fresh broccoli florets: For crunch and nutrients look for vibrant green heads without yellowing
• Canned pineapple chunks: Add sweetness and juiciness use fresh pieces if available for more caramelization
• Olive oil: To help everything roast nicely and prevent sticking
• Salt and freshly ground black pepper: To enhance all flavors naturally
• Sesame seeds: For a subtle nutty crunch and garnish
• Soy sauce: Brings deep umami and saltiness essential to teriyaki
• Honey: Adds sweetness and a hint of sticky glaze
• Apple cider vinegar: Brightens and balances the sauces richness
• Grated fresh ginger: For a warm spicy note select firm smooth roots
• Minced garlic: Provides aromatic depth
• Fresh lemon juice: Gives a bright tangy finish to the sauce
• Cornstarch: To thicken the teriyaki sauce to a perfect glaze

Instructions

Prepare the oven and sheet pan:

Preheat your oven to 400 degrees Fahrenheit and put the rack in the center position. Line a large rimmed sheet pan with parchment paper or lightly spray it with cooking spray to prevent sticking.

Mix the teriyaki sauce:

In a medium bowl combine soy sauce honey apple cider vinegar lemon juice grated ginger and minced garlic. Whisk until mixed thoroughly. Sprinkle in cornstarch gradually while whisking constantly until the sauce is completely smooth and free of lumps.

Season the chicken broccoli and pineapple:

Place the cubed chicken broccoli florets and pineapple chunks into a large mixing bowl. Drizzle with olive oil and sprinkle salt and freshly ground black pepper over everything. Pour the teriyaki sauce onto the mixture and toss carefully so every piece is coated evenly.

Roast everything on the sheet pan:

Spread the coated chicken broccoli and pineapple evenly in a single layer on the prepared sheet pan. Roast for 18 to 22 minutes stirring gently halfway through cooking so nothing burns and all pieces cook evenly. Check that the chicken’s internal temperature reaches 165 degrees Fahrenheit.

Garnish and serve:

Once cooked sprinkle sesame seeds over the hot chicken and vegetables. Let the pan rest for three to five minutes to let the flavors settle. Serve the teriyaki chicken with steamed rice or quinoa if you like for a complete meal.

Broccoli adds fiber and vitamins that complement the chicken perfectly. Pineapple’s caramelized sweetness is one of my favorite parts—it reminds me of summer dinners with family when we’d gather around sharing this vibrant dish.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat warm gently in a skillet or microwave until heated through adding a splash of water or broth if the sauce thickened too much.

Ingredient substitutions

Try chicken thighs if you want richer flavor and more juiciness they hold up well to roasting but may need an extra minute or two in the oven. Use tamari or coconut aminos instead of soy sauce for a gluten free or slightly sweeter variation. Swap canned pineapple for fresh chunks for a firmer texture and brighter taste.

Serving suggestions

Serve this with fluffy jasmine or basmati rice to soak up the teriyaki sauce. Quinoa or cauliflower rice are great low carb options. Garnish with chopped green onions or extra sesame seeds for a fresh finish. A side of steamed edamame or a simple cucumber salad pairs nicely as well.

This sheet pan teriyaki delivers big flavor with minimal fuss. Pair it with rice or quinoa for an easy complete meal.

Common Questions About the Recipe

→ Can chicken thighs be used instead?

Yes, boneless skinless chicken thighs can substitute the breast for juicier, richer flavor. They may take slightly longer to cook.

→ What can replace soy sauce in the glaze?

Tamari or coconut aminos are great alternatives, offering gluten-free and milder options without compromising the glaze’s depth.

→ Can fresh pineapple be used instead of canned?

Absolutely, fresh pineapple gives a brighter taste and firmer texture while caramelizing nicely during roasting.

→ How do I know when the chicken is cooked?

Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.

→ What side dishes pair well with this main?

This teriyaki chicken pairs wonderfully with rice, quinoa, or steamed noodles to soak up the flavorful sauce.