• 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.
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