Hawaiian Teriyaki Chicken Breasts with Pineapple and Broccoli
Whole chicken breasts seasoned with garlic and ginger and glazed in teriyaki sauce, roasted with pineapple, bell peppers, and broccoli on one sheet pan.
Ingredients
Main Ingredients
- 1.75 lb boneless, skinless chicken breasts 4 breasts of similar size
- ½ cup teriyaki sauce
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground ginger
- ½ tsp black pepper
- 1 cup pineapple chunks drained if canned
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 cups broccoli florets
- sesame seeds and green onions for garnish
Instructions
Cooking
- Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment. Pat the chicken dry and season both sides with the salt, garlic powder, ginger, and pepper.
- Stir the teriyaki sauce and olive oil together. Set the chicken in the center of the pan.
- Toss the pineapple, peppers, and broccoli with about a third of the sauce and arrange around the chicken. Brush the rest of the sauce over the chicken.
- Roast 25 to 30 minutes, stirring the vegetables halfway, until the thickest part of the chicken reaches 165°F (74°C).
- Rest the chicken 5 minutes, slice, and serve with the vegetables, sesame seeds, and green onions.
Notes
Nutrition values are an estimate per serving without rice, based on 4 servings. Pound thick breasts to an even thickness. Check that your teriyaki sauce is gluten-free if needed. Store leftovers in the refrigerator for up to 4 days.