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Easy Sheet Pan Teriyaki Chicken Thighs Recipe with Pineapple and Broccoli for Perfect Weeknight Dinner

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A quick and easy sheet pan recipe featuring juicy bone-in, skin-on chicken thighs roasted with sweet pineapple chunks and crisp-tender broccoli, all glazed with savory teriyaki sauce for a flavorful and fuss-free weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 3 cups fresh broccoli florets, cut into bite-sized pieces
  • 1½ cups pineapple chunks (fresh or canned, drained)
  • ½ cup teriyaki sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • Salt and pepper, to taste
  • Sliced green onions, for garnish
  • Toasted sesame seeds, for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
  3. In a large mixing bowl, toss the broccoli florets and pineapple chunks with olive oil, minced garlic, and grated fresh ginger until evenly coated.
  4. Spread the broccoli and pineapple mixture evenly on a large rimmed baking sheet, leaving space in the center or one side for the chicken thighs.
  5. Place the chicken thighs skin-side up on the sheet pan, giving each piece room to roast properly.
  6. Brush about ½ cup of teriyaki sauce over the chicken thighs, getting some under the skin if possible. Reserve some sauce for glazing later.
  7. Roast in the preheated oven for 25 minutes. Check that the chicken’s internal temperature reaches at least 165°F (74°C), the broccoli is tender with slightly charred edges, and the pineapple is caramelized.
  8. Brush the chicken with the remaining teriyaki sauce and roast for an additional 5-7 minutes to build a sticky, glossy glaze.
  9. Remove from the oven and let the chicken rest for 5 minutes to keep the juices locked in.
  10. Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Pat chicken skin dry for crispiness. Avoid overcrowding the pan to prevent steaming. Use a meat thermometer to ensure chicken is cooked safely. If broccoli cooks faster, stir or move it off heat. Broil 1-2 minutes at the end for extra crisp skin if desired. For gluten-free, use tamari or gluten-free teriyaki sauce. Boneless thighs can be used but reduce cooking time by 5-7 minutes. Fresh pineapple preferred for brightness; canned must be well drained to avoid sogginess.

Nutrition

Keywords: sheet pan, teriyaki chicken, chicken thighs, pineapple, broccoli, easy dinner, weeknight meal, one pan, healthy, quick recipe

Find it online: https://blixfood.com/easy-sheet-pan-teriyaki-chicken-thighs-recipe-with-pineapple-and-broccoli-for-perfect-weeknight-dinner/