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-inspired chicken recipe, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 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.