High-Protein Teriyaki Sheet Pan Pineapple Chicken And Broccoli

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts)
• 2 cups broccoli florets, fresh or frozen
• 1 cup pineapple chunks, fresh or canned (drained if canned)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and ginger until well combined. Add the cornstarch mixture and combine well, ensuring there are no lumps. Set aside.
3. Pat the chicken thighs dry with paper towels and place them in the center of a large sheet pan. Season with salt and pepper to taste.
4. Arrange the broccoli florets and pineapple chunks around the chicken on the sheet pan.
5. Drizzle the teriyaki sauce over the chicken and vegetables, ensuring everything is evenly coated.
6. Place the sheet pan in the oven and bake for 25-30 minutes until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the broccoli is tender.
7. For an added touch, broil on high for an additional 2-3 minutes to caramelize the sauce slightly.
8. Remove from the oven and let it rest for a few minutes. Sprinkle sesame seeds and sliced green onions on top before serving.

Nutrition