One-Pan Teriyaki Chicken with Pineapple and Broccoli
Juicy chicken thighs simmered in a homemade teriyaki glaze with sweet pineapple chunks and crisp broccoli for a vibrant, quick weeknight meal. This asian fusion-inspired chicken ready in about 30 minutes pairs boneless skinless chicken thighs, fresh pineapple chunks, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 cup fresh pineapple chunks
- 2 cups broccoli florets
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves minced garlic
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 1 tsp, for garnish sesame seeds
- 2 tbsp, for garnish chopped green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated fresh ginger until sugar dissolves.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs and cook for 5-6 minutes per side until browned and cooked through. Remove chicken and set aside.
- Step 3: In the same skillet, add 2 cups broccoli florets and 1 cup fresh pineapple chunks. Sauté for 3-4 minutes until broccoli is bright green and slightly tender.
- Step 4: Return chicken to the skillet. Stir sauce mixture and dissolve 1 tbsp cornstarch in 2 tbsp water. Pour sauce and cornstarch slurry over chicken and vegetables.
- Step 5: Cook, stirring gently, for 3-5 minutes until sauce thickens and coats the chicken and veggies with a glossy teriyaki glaze.
- Step 6: Remove from heat. Garnish with 1 tsp sesame seeds and 2 tbsp chopped green onions before serving over steamed rice or noodles.
Frequently asked questions
How long does One-Pan Teriyaki Chicken with Pineapple and Broccoli take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Teriyaki Chicken with Pineapple and Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh pineapple chunks from drying out.
Can I substitute ingredients in One-Pan Teriyaki Chicken with Pineapple and Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Teriyaki Chicken with Pineapple and Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Teriyaki Chicken with Pineapple and Broccoli?
Asian Fusion chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
