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Sweet Sheet Pan Pineapple Chicken and Broccoli

This delightful dish combines sweet pineapple with tender chicken and crisp broccoli, making it a perfect go-to for weeknights or special gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Feel free to substitute with thighs for more flavor.
  • 2 cups broccoli florets You can also use green beans or bell peppers for variety.
  • 1 can (20 oz) pineapple chunks in juice, drained Opt for fresh pineapple if you’re feeling adventurous!
  • 1/4 cup soy sauce For a gluten-free version, use tamari.
  • 2 tablespoons honey Maple syrup works well as a vegan alternative.
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated Fresh ginger adds a lovely kick.
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the soy sauce, honey, sesame oil, garlic, and ginger until well combined.
  3. In a large mixing bowl, combine the chicken pieces, broccoli florets, and drained pineapple chunks. Pour the marinade over the mixture and toss everything to coat evenly.
  4. Line a baking sheet with parchment paper for easier cleanup. Spread the chicken and vegetable mixture in a single layer on the sheet pan.
Cooking
  1. Place the baking sheet in the oven and bake for 30-35 minutes, or until the chicken is cooked through and the broccoli is tender. Stir halfway through to ensure even cooking.
  2. Once cooked, remove from the oven and let it cool for a few moments. Garnish with sesame seeds before serving.

Notes

Feel free to add a spicy kick with red pepper flakes. Experiment with other fruits like mango or peach for different flavors. Serve over brown rice or quinoa for added health benefits.