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Viral Teriyaki Sheet Pan Pineapple Chicken And Broccoli
Juicy chicken thighs and fresh broccoli florets roasted to sweet and savory perfection in a glossy teriyaki glaze.
Ingredients
- – 2 lb chicken thighs (cut into 1-inch chunks for even cooking)
- – 3/4 cup teriyaki sauce (I prefer Kikkoman for the best glaze consistency)
- – 1 1/4 cup pineapple
- – 1/2 tsp garlic powder
- – 1 lb broccoli (cut into small florets for better roasting)
- – 2 tbsp olive oil (I use Bertolli extra virgin for a milder flavor)
Instructions
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1Preheat and Prepare Elements: Set your oven temperature to 400°F and line a large baking sheet with aluminum foil to ensure quick cleanup. As the oven warms, chop the chicken thighs into 1-inch pieces and section the broccoli into bite-sized florets, keeping the sizes uniform so they cook at an identical speed. Have your measured teriyaki marinade, pineapple chunks, garlic powder, and olive oil arranged nearby for smooth assembly.
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2Season and Coat Separately: In a mixing bowl, toss the chopped poultry pieces thoroughly with the teriyaki sauce and garlic powder to infuse the flavors immediately into the meat. In a alternate bowl, drizzle the broccoli florets with the olive oil, adding a pinch of salt and pepper, and stir until every piece is uniformly dressed.
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3Arrange on the Baking Sheet: Distribute the seasoned chicken pieces across one half of your foil-lined sheet pan, spreading them into a flat layer to promote optimal browning. Place the dressed broccoli florets over the remaining half of the pan, and scatter the pineapple chunks directly on top of the poultry layer to allow the juices to caramelize together.
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4Roast to Perfection: Slide the assembled sheet pan into the preheated oven and bake for 20 minutes, or until the chicken pieces register an internal temperature of 165°F and the broccoli tips turn slightly charred and crisp. The fruit pieces should be softened and the marinade reduced into a thick, shimmering coating.
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5Rest and Serve: Take the pan out of the oven and let the ingredients rest for 2 to 3 minutes to allow the juices to settle and the glaze to thicken slightly. Shift the caramelized chicken and roasted broccoli onto a large platter, pouring all the flavorful pan drippings over the top, or present it casual style straight from the tray.
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