Dinners like this 30 minute teriyaki chicken with sesame ginger broccoli are the BEST.
They’re simple, quick and delicious…okok and when served with things like pineapple and rice, which you guys know are two very important food groups around here…well, totally my kind of meal! Really, this is one of those recipe that’s everyone’s kind of meal. I mean, who could not love teriyaki chicken, you know? Even broccoli haters can easily pick around the green stuff, making it the perfect dinner for all.
Although, I would have to tell you that you are seriously missing out by picking around the broccoli, as it’s one of my favorite veggies. Especially when roasted with sesame seeds and ginger like I did with the broccoli here, so so good.
When I was a kid, my dad would make a somewhat similar dinner with teriyaki chicken and rice, only he’d use store-bought sauce and there definitely was zero broccoli or pineapple happening, well at least on my brothers plates…mom, dad and I may have had some broccoli mixed in there. When cooking for five kids (at the time, oh yeah, + a baby), the green veggies were usually sparse…my brothers were not fans.
Anyway, teriyaki chicken was always a crowd favorite. These days, I ditch the store-bought sauce for a healthier homemade one, made of soy sauce, honey, garlic and ginger. Really pretty simple, but that’s all teriyaki really is. Since I am a pineapple loving freak, I always, always, stir in some fresh wedges of pineapple to all my teriyaki style dishes. I swear to you, if you have yet to try the combo, it is a must. You’ll love the sweet and tangy flavors. <–trust me, it’s the bestest.
The roasted broccoli in this dish is probably my favorite part. Not only is it roasted with sesame and ginger, but it’s also roasted in with the chicken where it soaks up some of that salty, tangy flavor from the teriyaki. I’m also just now realizing that cooking the broccoli side by side with the chicken makes this a one skillet recipe, nice! I didn’t even mean to do that, but I am totally not complaining!
Less dishes is always cool in my book!
Speaking of all things dish related, I have to tell you guys that not having to cook between eight and ten recipes a day (some days even more) is so so very nice. Don’t get me wrong, I loved testing and shooting the recipes for the upcoming Half Baked Harvest cookbook…well for the most part I loved it. I surely had my moments of ups and downs…and ok probably a few tears too. Let’s just say it has been, and will continue to be, a roller coaster of up and downs, but as I have mentioned like five billion times now, I am so excited to share all the recipes and photos with you guys soon…ish.
That said, it has kind of been a bit of a hard week over here. I’ve been playing way too much of the comparison game and feeling like nothing I’m doing is good enough or cool enough or creative enough. I know how these things go, as I’ve been through these moods many, many times before. One thing that I’m doing differently this time? Positivity and looking for sources of inspiration in places outside of where I typically look, and it’s really been kind of fun. I’m feeling like I am ready for a new adventure…my brain is churning with ideas. What should I do next?!? My thinking…sky’s the limit! <–Thursday motivation coming at ya!
One thing is for sure, dinner tonight is going to be teriyaki chicken…with probably double the pineapple, because again, pineapple freak here. Anyone else with me?
sidenote #1: if I have to type out the word teriyaki one more time I might just lose it. I spell it wrong pretty much every single time. <–world’s worst speller right here. How I end up writing so much every single day is just beyond me.
sidenote #2: sorry for the rambles, again, I do not think I was meant to be a writer…
30 Minute Pineapple Teriyaki Chicken with Sesame Ginger Broccoli
Servings: 4 servings
Calories Per Serving: 453 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 cup low sodium soy sauce
- 1/3 cup honey
- 2 tablespoons fresh grated ginger
- 2 cloves garlic, minced or grated
- 1 fresno chile pepper, seeded and diced
- 1/4 cup sesame oil
- 1 pound chicken breast or thighs
- 1/2 pineapple, cut into half moons
- 2 bunches broccoli or broccolini, cut into florets
- 2 tablespoons sesame seeds
- kosher salt and pepper
- lime wedges, cilantro, and rice, for serving
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- 1. Preheat the oven to 425 degrees F.2. To make the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, 1 tablespoon of the ginger, garlic, and fresno pepper.3. Heat a large, oven safe skillet over medium high heat. Add 2 tablespoons oil. When the oil shimmers, add the chicken and sear on both sides until lightly golden, about 2-3 minutes. Add the sauce and bring to a boil. Cook for 2-3 minutes or until the sauce thickens slightly. Remove from heat and add the pineapple. 4. Toss the broccoli with the remaining 2 tablespoons oil, remaining 1 tablespoon ginger, sesame seeds, salt and pepper. If your skillet is large enough, add the broccoli to the skillet with the chicken, if not, add to a roasting pan. Transfer both the chicken and broccoli to the oven and cook for 15-20 minutes or until the chicken is cooked through and the broccoli lightly charred. 5. Serve the chicken, pineapple and broccoli over a bed of rice with limes and cilantro. Enjoy!
At least I can make good chicken though! 🙂