Sheet Pan Pineapple Chicken and Broccoli

from 10 votes

Skip the dinner stress (and mess!) with a family favorite recipe for Sheet Pan Pineapple Chicken and Broccoli.

White bowl containing Sheet Pan Pineapple Chicken and Broccoli garnished with sesame seeds

A single sheet pan and five ingredients is all that separates you from the big ol’ bowl of deliciousness you see above. Seriously. Five simple ingredients.

Sheet pan suppers have been a longtime favorite around here, with Sheet Pan Chicken Fajitas and Sheet Pan Chicken Teriyaki taking the stress, prep, and most importantly, the mess out of mealtime.

Foil-lined baking sheet with diced chicken thighs and broccoli florets

With two little ones ruling our house and home, it’s impossible to dedicate more than 30 seconds to clean-up. The solution? Line a big sheet pan with foil, toss a bunch of fresh ingredients on top and pop it into the oven. Done, done and done.

Serve this Sheet Pan Pineapple Chicken and Broccoli (or whatever other veggies you prefer) over rice or noodles for the ultimate takeout-fakeout that bakes up in 20 minutes or less!

White bowl containing Sheet Pan Pineapple Chicken and Broccoli with another bowl and chopsticks in background

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Main Course

Sheet Pan Pineapple Chicken and Broccoli

Toss the takeout in favor of a quick recipe for Sheet Pan Pineapple Chicken and Broccoli.
Author: Kelly Senyei
4.91 from 10 votes
White bowl containing Sheet Pan Pineapple Chicken and Broccoli garnished with sesame seeds
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 lbs. boneless, skinless chicken thighs
  • 1/2 cup homemade or store-bought teriyaki sauce
  • 1 pound broccoli florets
  • 1 1/2 Tablespoons olive oil
  • 1 cup cubed pineapple


  • Preheat the oven to 400°F. Line a baking sheet with foil. 
  • Dice the chicken thighs into 1/2-inch cubes then add them to a large bowl. Add the teriyaki sauce and toss to combine. Arrange the chicken thighs in a single layer on one half of the baking sheet.
  • Add the broccoli florets to a bowl then drizzle with olive oil and a pinch of salt and pepper. Toss to combine then arrange the broccoli florets on the other half of the baking sheet. Sprinkle the pineapple over the chicken. (See Kelly's Note.)
  • Bake for about 20 minutes or until the chicken is cooked through, tossing as needed, then serve. 

Kelly's Note:

  • The pineapple can be added to the baking sheet along with the chicken and broccoli prior to cooking, or it can be tossed on at the end once the chicken is cooked through.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 407kcal, Carbohydrates: 18g, Protein: 49g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 215mg, Sodium: 1619mg, Potassium: 1039mg, Fiber: 3g, Sugar: 11g, Vitamin A: 785IU, Vitamin C: 120.9mg, Calcium: 88mg, Iron: 3.4mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 4 stars
    This was an easy, healthy, tasty meal. My only complaint was it was rather bland. This was easily fixed by adding more teriyaki sauce and sriracha sauce afterwards. I think the problem was the teriyaki sauce that I used. I think I should have used a more robust, maybe thicker, sauce. Marinading the chicken for 20 minutes might have helped too.

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