Sheet Pan Teriyaki Chicken With Pineapple and Broccoli

42 min | easy | high-protein, lactose-free, low-fat, Mediterranean diet

Overhead view of a sheet pan filled with roasted teriyaki chicken cubes, broccoli florets, and pineapple chunks, all glossy with sauce and scattered across the pan on a marble countertop.

Published Nov 29, 2025

Prep Time	Cook Time	Total Time
20 min	22 min	42 min

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Introduction

This sheet pan teriyaki chicken with pineapple and broccoli is a bright, sweet-savory dinner that practically cooks itself.

Juicy chicken, caramelized pineapple, and tender-crisp broccoli roast together for an easy, family-friendly meal with almost no cleanup.

It’s perfect for busy weeknights, meal prep Sundays, or anytime you’re craving takeout-style teriyaki without leaving home.

Sheet pan with teriyaki-glazed chicken cubes, roasted broccoli florets, and pineapple chunks, sprinkled with sesame seeds on a marble countertop.

How to Make Sheet Pan Teriyaki Chicken With Pineapple and Broccoli

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Prepare the oven and sheet pan

Preheat your oven to 400°F and position a rack in the center.
Line a large rimmed sheet pan with parchment paper or lightly coat it with cooking spray.
Mix the teriyaki sauce

In a medium bowl, whisk together the soy sauce, honey, apple cider vinegar, lemon juice, ginger, and garlic.
Sprinkle in the cornstarch while whisking until the sauce looks smooth with no visible lumps.

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Season the chicken, broccoli, and pineapple

Add the chicken cubes, broccoli florets, and pineapple chunks to a large mixing bowl.
Drizzle with olive oil, then sprinkle on the salt and black pepper.
Pour the teriyaki sauce over the mixture and toss until the chicken and veggies are evenly coated.
Roast everything on the sheet pan

Spread the chicken, broccoli, and pineapple in a single layer on the prepared sheet pan.
Roast for 18 to 22 minutes, stirring halfway, until the chicken is cooked through and the broccoli is tender.
Check that the chicken reaches an internal temperature of 165°F using an instant-read thermometer, if you have one.
Garnish and serve

Once out of the oven, sprinkle the sesame seeds evenly over the chicken and vegetables.
Let the pan rest for 3 to 5 minutes, then serve the teriyaki chicken over rice or quinoa, if desired.

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Teriyaki chicken breast cubes with broccoli florets and pineapple chunks, glazed in a shiny brown sauce and sprinkled with sesame seeds and chopped green onion, served over white rice in a white bowl.

Substitutions

Use chicken thighs instead of chicken breast: Boneless skinless thighs stay very juicy, even if they cook a minute longer. They bring richer flavor and slightly more fat, which works nicely with the sweet-savory teriyaki sauce.
Swap tamari or coconut aminos for soy sauce: Tamari keeps the dish gluten-free while tasting very close to regular soy sauce. Coconut aminos taste a bit sweeter and milder, so you may want to reduce the honey slightly.
Use fresh pineapple instead of canned pineapple: Fresh pineapple gives brighter flavor and firmer texture, since it caramelizes in the oven instead of getting very soft. Use bite-size pieces and the same volume listed for canned pineapple chunks.

Tips

Cut everything to similar sizes: Aim for 1-inch chicken cubes and similar-size broccoli florets so everything cooks through at the same time. Smaller pieces can overcook and dry out before the largest pieces finish roasting.
Do not crowd the pan: If your sheet pan looks packed, divide the mixture between two pans for better browning. Crowding traps steam and can make the broccoli soggy instead of lightly crisp at the edges.
Make extra sauce on the stove: Double the sauce ingredients and simmer half on the stove until thick for serving. This gives you glossy teriyaki to drizzle over rice without drying out the sheet pan chicken.
Use parchment for easier cleanup: Parchment prevents the honey in the sauce from sticking hard to the pan. It also helps the chicken and pineapple release easily, keeping the caramelized bits attached.

Nutrition Facts ^*

Energy	339	kcal
Protein	38	g
Total Fat	8	g
Carbohydrates	30	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use frozen broccoli or pineapple for this sheet pan dinner?: Yes, you can use frozen broccoli and pineapple, but do not thaw them first. Spread them out well so excess moisture can evaporate during roasting. You may need a few extra minutes in the oven for good browning.
How do I keep the chicken from drying out?: Cut the chicken into even pieces and start checking for doneness at the shorter roasting time. Remove the pan as soon as the thickest pieces hit 165°F on an instant-read thermometer. Letting the chicken rest on the pan helps the juices settle back into the meat.
Can I make this teriyaki chicken ahead for meal prep?: Yes, this recipe works very well for meal prep. Store portions with rice in airtight containers in the fridge for up to four days. Reheat gently in the microwave with a splash of water to keep everything moist.
What should I do if the pan sauce seems too thin?: Spoon the juices into a small saucepan and simmer a few minutes to reduce and thicken slightly. You can also whisk in a small pinch of extra cornstarch mixed with cold water. Bring it just to a simmer after adding cornstarch, or the sauce can taste starchy.

Serving Suggestions

This colorful sheet pan dinner brings a little takeout-style comfort to busy nights with very little cleanup.

For extra flair, serve it with sliced green onions, lime wedges, and a drizzle of sriracha mayo on the side.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Anita, Sacramento, CA: I rated this recipe as it was written. First it was pretty bland so I added a little more soy sauce, extra grated ginger, another minced garlic clove and a sprinkle of red pepper flakes 😕 Then I mixed up the sauce and I wondered about the thin consistency but poured it on anyway. It never did thicken up on the pan. More like watery juices and it tasted too sweet. I ended up scooping most of it off and made another batch of sauce on the stove with a bit more cornstarch and let it simmer a few minutes, then tossed it back with the chicken after it was cooked 😅 Much better although by now the broccoli was kind of soft and I was literally left with chicken and pineapple pieces. — 3 ★

Eunice: I’m sorry it came out bland and the sauce stayed thin and sweet. Next time, drain pineapple well and simmer the sauce 2 to 3 minutes with a cornstarch slurry. For crisper broccoli, add it for the last 10 to 12 minutes, or roast it on a separate pan.
Joan, Birmingham, AL: This turned out awesome and was a total win for our holiday gathering, with that sticky sweet savory sauce and the pineapple getting a little caramelized. I made a few tweaks: I swapped half the soy sauce for low sodium, added a splash of toasted sesame oil, and tossed in sliced bell peppers for more color. I also broiled it for the last 2 minutes to get better browning on the chicken and crispier broccoli edges. Served it over jasmine rice with extra sesame seeds and everyone went back for seconds. — 5 ★

Eunice: Love these tweaks, Joan!