Description
A vibrant and easy one-pan meal featuring tender chicken thighs, sweet pineapple, and crunchy broccoli, all roasted together for a delightful dinner solution.
Ingredients
- 2 lb chicken thighs (cut into 1-inch chunks)
- 3/4 cup teriyaki sauce
- 1 1/4 cup pineapple
- 1/2 tsp garlic powder
- 1 lb broccoli (cut into small florets)
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the chicken chunks with the teriyaki sauce, garlic powder, and olive oil in a large bowl. Mix until the chicken is evenly coated.
- Add the pineapple and broccoli florets to the bowl, tossing everything until well combined.
- Line a sheet pan with parchment paper. Spread the mixture evenly across the sheet pan, ensuring the chicken and vegetables are in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the broccoli is tender.
- Serve immediately and enjoy the colorful flavors.
Notes
Allow chicken to sit at room temperature for 15-20 minutes before cooking for best results. Experiment with veggies or different proteins for variety.
