Description
A vibrant one-pan dish combining teriyaki-marinated chicken with sweet pineapple and tender-crisp broccoli. Ready in 30 minutes with minimal cleanup.
Ingredients
Pork-free chicken thighs (2 lb, 1-inch chunks)
Low-sodium teriyaki sauce (3/4 cup)
Broccoli florets (1 lb)
Olive oil (2 tbsp)
Garlic powder (1/2 tsp)
Black pepper (to taste)
Pineapple chunks (fresh or canned, 1 1/4 cup)
Instructions
Marinate the chicken in 3/4 cup teriyaki sauce and garlic powder in a large bowl, tossing to coat completely.
Season broccoli florets with 2 tbsp olive oil, salt, and pepper in a separate bowl.
Line a sheet pan with foil. Spread chicken and broccoli in even layers on opposite sides.
Arrange pineapple chunks on the chicken side of the pan.
Roast at 400°F for 20 minutes or until chicken reaches 165°F.
Check chicken after 17 minutes; cook up to 5 more minutes if needed.
Notes
Substitute chicken with extra lean ground beef or tofu
Replace broccoli with asparagus or cauliflower
Use avocado oil for higher smoke point
Add star anise for an aromatic twist
Ensure teriyaki sauce is pork-free and non-alcoholic
- Prep Time: 10
- Cook Time: 20
- Category: Trend Recipes
- Method: Roasting
- Cuisine: Asian-American