Name: Sweet Sheet Pan Pineapple Chicken and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts or thighs (Thighs stay juicy but breasts also work if not overcooked.); 4 cups fresh broccoli florets, cut into bite size pieces (Dry well after rinsing to maintain crispness.); 1 can canned pineapple chunks, drained (Fresh can also be used.); 1 medium bell pepper, optional (Adds color and sweetness.); 2 tablespoons olive oil (To help things roast nicely.); 2 tablespoons soy sauce (Low sodium is ideal.); 1 tablespoon honey or brown sugar (For a sweet sticky vibe.); 1 tablespoon rice vinegar or apple cider vinegar (Adds a bit of tang.); 2 teaspoons cornstarch (Helps thicken the sauce.); 1 teaspoon fresh minced garlic (Jar garlic can be used in a pinch.); to taste salt and pepper (For seasoning.)

Description

An easy, one-pan dinner featuring tender chicken, sweet pineapple, and crispy broccoli, all roasted to perfection with minimal effort.

Ingredients

Main Ingredients

1 lb boneless skinless chicken breasts or thighs (Thighs stay juicy but breasts also work if not overcooked.)
4 cups fresh broccoli florets, cut into bite size pieces (Dry well after rinsing to maintain crispness.)
1 can canned pineapple chunks, drained (Fresh can also be used.)
1 medium bell pepper, optional (Adds color and sweetness.)

Sauce Ingredients

2 tablespoons olive oil (To help things roast nicely.)
2 tablespoons soy sauce (Low sodium is ideal.)
1 tablespoon honey or brown sugar (For a sweet sticky vibe.)
1 tablespoon rice vinegar or apple cider vinegar (Adds a bit of tang.)
2 teaspoons cornstarch (Helps thicken the sauce.)
1 teaspoon fresh minced garlic (Jar garlic can be used in a pinch.)
to taste salt and pepper (For seasoning.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
Cut the chicken into bite-sized pieces for even cooking, and place broccoli florets in a bowl. Toss them with olive oil, salt, and pepper. Spread the broccoli on one side of the prepared pan.
In the same bowl, toss the chicken with olive oil, salt, pepper, and garlic. Spread the chicken on the other side of the pan and roast for 10 minutes.

Cooking

While the chicken and broccoli roast, combine soy sauce, honey (or brown sugar), vinegar, and cornstarch mixed with a spoonful of water in a small bowl.
After 10 minutes, remove the pan from the oven. Add pineapple chunks and bell pepper (if using) to the pan, then pour the sauce over everything and toss to coat.
Return the pan to the oven and roast for an additional 8 to 12 minutes, until the chicken is cooked through and the broccoli edges are browned.

Notes

For extra crispy broccoli, broil for 1-2 minutes at the end. Do not overcrowd the pan to avoid steaming. Use two pans if needed. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner, Main Course
Cuisine: American, asian