Sweet Sheet Pan Pineapple Chicken and Broccoli
A delicious dish combining savory chicken marinated in tangy pineapple sauce with tender roasted broccoli, all cooked on a single sheet pan.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup fresh pineapple, diced (or canned pineapple chunks) Use fresh pineapple if possible for better taste; canned can be used but should be drained.
- 2 cups broccoli florets
Marinade
- 1/4 cup soy sauce (low sodium)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, whisk together the soy sauce, honey, olive oil, garlic powder, ground ginger, salt, and pepper to make the marinade.
- Place the chicken thighs in a zip-top bag or a shallow dish and pour half the marinade over them. Seal the bag or cover the dish, then let it marinate in the refrigerator for at least 15 minutes or up to 2 hours.
- Line a large baking sheet with parchment paper or spray it lightly with cooking spray.
Cooking
- After marinating, place the chicken thighs in the center of the prepared sheet pan. Add the broccoli florets and diced pineapple around the chicken.
- Pour the remaining marinade over the chicken, broccoli, and pineapple. Toss everything gently to ensure it’s coated evenly.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender.
- Remove from the oven and let it cool slightly before serving. Garnish with sliced green onions and sesame seeds if desired.
Notes
For best results, marinate the chicken for longer. The dish can be served with jasmine rice or quinoa.