One-Pan Teriyaki Chicken with Pineapple and Broccoli

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, fresh pineapple chunks, and 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 "Build a week of meals around this recipe" 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 sesame seeds, for garnish
• 2 tbsp chopped green onions, for garnish

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Cook, stirring gently, for 3-5 minutes until sauce thickens and coats the chicken and veggies with a glossy teriyaki glaze.
6. Step 6: Remove from heat. Garnish with 1 tsp sesame seeds and 2 tbsp chopped green onions before serving over steamed rice or noodles.