Sheet Pan Teriyaki Chicken (Print Version)
Tender chicken, caramelized pineapple, and roasted broccoli come together in a flavorful sheet pan dish.
# What You'll Need:
→ Proteins
01 -
1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
→ Vegetables and Fruit
02 -
4 cups fresh broccoli florets
03 -
2 cups canned pineapple chunks
→ Sauce and Seasonings
04 -
1 tablespoon olive oil
05 -
½ teaspoon salt
06 -
½ teaspoon freshly ground black pepper
07 -
1 tablespoon sesame seeds
08 -
3 tablespoons soy sauce
09 -
2 tablespoons honey
10 -
1 tablespoon apple cider vinegar
11 -
1 tablespoon fresh ginger root, grated
12 -
2 cloves garlic, minced
13 -
1 tablespoon fresh lemon juice
14 -
1 teaspoon cornstarch
# Steps to Follow:
01 -
Set oven to 400°F and position rack in the center. Line a large rimmed sheet pan with parchment paper or lightly coat with cooking spray.
02 -
Combine soy sauce, honey, apple cider vinegar, lemon juice, grated ginger, and minced garlic in a medium bowl. Whisk in cornstarch until smooth with no lumps.
03 -
Place chicken cubes, broccoli florets, and pineapple chunks in a large mixing bowl. Drizzle with olive oil, sprinkle salt and black pepper, then add teriyaki sauce and toss to coat evenly.
04 -
Spread the coated chicken, broccoli, and pineapple in a single layer on the prepared sheet pan. Roast for 18 to 22 minutes, stirring halfway through, until chicken reaches 165°F internally and broccoli is tender-crisp.
05 -
Remove pan from oven, sprinkle sesame seeds evenly over contents, and let rest for 3 to 5 minutes before serving over rice or quinoa if desired.
# Additional Notes:
01 -
Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
02 -
Substitute tamari or coconut aminos for soy sauce to make the dish gluten-free.
03 -
Fresh pineapple works well in place of canned for firmer texture and brighter flavor.