Pineapple-Hoisin Glazed Chicken with Broccoli and Carrots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An oven-roasted sheet pan dinner of juicy chicken thighs in a tangy pineapple glaze made with coconut aminos and Whole30-compliant hoisin (regular hoisin contains sugar, soy and wheat), with tender broccoli and sweet carrots. This Asian Fusion-inspired Whole30 recipe, ready in about 45 minutes, pairs boneless, skinless chicken thighs, fresh broccoli florets, baby carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 15 min Cook: 30 min Serves 4 Asian Fusion cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a medium bowl, whisk together 1/2 cup pineapple juice, 3 tbsp Whole30-compliant hoisin sauce, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp coconut aminos, and 1 tbsp sesame oil until smooth.
  2. Step 2: Place 6 boneless, skinless chicken thighs in a large bowl and pour half the pineapple-hoisin glaze over them. Toss to coat and let marinate for 10 minutes.
  3. Step 3: On a large rimmed sheet pan, arrange 3 cups fresh broccoli florets and 2 cups halved baby carrots. Drizzle with 1 tsp sea salt and 1/2 tsp black pepper, tossing to coat.
  4. Step 4: Nestle the marinated chicken thighs among the vegetables on the pan, pouring any remaining glaze over the top.
  5. Step 5: Roast for 25-30 minutes until the chicken is cooked through (internal temperature 165°F) and vegetables are tender-crisp.
  6. Step 6: Garnish with 2 sliced scallions before serving.

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