Sheet Pan Pineapple Chicken and Broccoli

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts
• 1/2 cup pineapple juice (fresh or canned)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup for vegan option)
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 4 cups broccoli florets (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon sesame oil (optional)
• Sesame seeds for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine pineapple juice, soy sauce, honey, garlic powder, ground ginger, salt, and pepper. Stir until well mixed.
3. Place the chicken in a shallow dish or a resealable plastic bag and pour the marinade over it. Let it marinate for 10 minutes.
4. On a large sheet pan, toss the broccoli florets with olive oil, sesame oil (if using), salt, and pepper. Spread them out in a single layer.
5. After marinating, remove the chicken from the marinade and place it on the sheet pan with the broccoli.
6. Place the sheet pan in the preheated oven and roast for 15 minutes, or until the chicken is cooked through and the broccoli is tender.
7. Once done, remove the sheet pan from the oven. Sprinkle sesame seeds over the chicken and broccoli.
8. Serve hot, perhaps with a side of rice or quinoa.

Nutrition