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Sweet Sheet Pan Pineapple Chicken and Broccoli

A delightful fusion of sweet pineapple, tender chicken, and crisp broccoli, this recipe is perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs
  • 2 cups broccoli florets
  • 1 cup fresh pineapple chunks (or canned if in a pinch)
  • 3 tablespoons soy sauce (or coconut aminos)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the soy sauce, honey, olive oil, and minced garlic to make a marinade. Adjust the sweetness or saltiness to your liking.
  3. Add the chicken thighs to the marinade, ensuring they are well coated. Let it sit while you prepare the vegetables.
  4. On a large sheet pan, spread out the broccoli florets and pineapple chunks. Drizzle with a bit of olive oil, then sprinkle with salt and pepper.
  5. Place the marinated chicken on top of the vegetables, pouring any remaining marinade over everything.
Cooking
  1. Bake in the preheated oven for 25 minutes or until the chicken is thoroughly cooked, reaching an internal temperature of 165°F (74°C).
  2. Remove from the oven, letting it rest for a few minutes before serving. Top with sesame seeds for an extra touch of flavor and style.

Notes

For variations, try adding a splash of lime juice or a pinch of red pepper flakes for some heat. You can also substitute the chicken with tofu or shrimp for a vegetarian or seafood option.