Description
A sweet-savory fusion dish with glazed chicken thighs, caramelized pineapple, and roasted broccoli in a single pan for minimal cleanup and maximum flavor.
Ingredients
2 lb chicken thighs, cut into 1-inch chunks
3/4 cup Kikkoman teriyaki sauce
1 1/4 cup pineapple (fresh or canned with no salt added)
1/2 tsp garlic powder
1 lb broccoli, cut into small florets
2 tbsp Bertolli extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
Optional: sesame seeds for garnish
Instructions
Preheat oven to 400°F. Line a sheet pan with foil.
Cut chicken thighs into 1-inch chunks and broccoli into small florets.
In one bowl, combine chicken with 3/4 cup teriyaki sauce and 1/2 tsp garlic powder.
In a separate bowl, toss broccoli with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
Spread chicken on one half of the sheet pan and broccoli on the other half.
Scatter pineapple chunks over the chicken.
Roast for 20 minutes or until chicken reaches 165°F and pineapple caramelizes.
For even roasting, rotate pan halfway through. Let rest 2-3 minutes before serving.
Garnish with sesame seeds if desired.
Notes
Use a marinade injector for deeper flavor penetration.
Avoid overcrowding the pan for proper browning; use two pans if needed.
Check chicken temperature at 15 minutes and extend cooking if needed for a cooler oven.
- Prep Time: 15
- Cook Time: 20
- Category: trends
- Method: Roasting
- Cuisine: Asian-American fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 12000mg
- Fat: 27g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg