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Dinners like this 30 minute teriyaki chicken with sesame ginger broccoli are the BEST.

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

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.

Cool. Cool.

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.

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

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!

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

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 Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

30 Minute Pineapple Teriyaki Chicken with Sesame Ginger Broccoli

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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


  • 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!

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli | @hbharvest

At least I can make good chicken though! 🙂

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    1. Hey Amy,
      You bet! I hope the recipe turns out amazing for you, please let me know if you have any other questions! xTieghan

  1. 4 stars
    I love all your recipes! The flavor of this dish was great and so quick and easy to make. My sauce however came out very thin and not looking like yours really having a nice coat on the chicken. I used chicken breast. Any suggestions?

    1. Hey Shana,
      I am so glad that you liked this recipe, thanks for giving it a go! So sorry about the sauce, try adding some cornstarch to help thicken it up! Happy Friday🌷 xTieghan

  2. Great recipe! I doubled the garlic and excluded the pineapple (just didn’t have one on hand), but overall successful and delicious! Served it with your delicious coconut rice.

    1. Hey Alexis,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  3. 5 stars
    Love all of your recipes and never do they turn out sticky like your pictures. I wish they would! Don’t know what I do wrong?

  4. I love all of your recipes! I go to your site almost daily! When I make any of the sticky sauce ones though mine never get that nice sticky deliciousness that yours do?

    1. Hey Sarah,
      Thanks so much for giving the recipes a try! I would recommend simmering sauces for longer or you can always add a little cornstarch to help thicken them up. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    Made this for dinner tonight and it was really yummy! We used Thai chilies from our garden instead of Fresno. The sauce didn’t get thick like yours but I think I just needed to cook it down longer. A really flavorful and east recipe!

  6. 5 stars
    Made it tonight and loved it! The sauce was really good with that ginger twist and sweetness from honey; what’s more the addition of the pineapple was the best! Easy and delicious. Instead of baking the chicken I simply keep them on stove until cooked though.

  7. 5 stars
    I made this the other day and loved it!!! The only thing was that my sauce didn’t get thick like yours and I was wondering if you had any tips?

    Thank you so much!

    1. Hi Nikki,
      Thanks so much for trying the recipe! I am wondering if you needed to simmer it a little longer or possibly add some corn starch to thicken it up. I hope this helps! xTieghan

  8. I am a huge fan of Half Baked Harvest…LOVE YOUR COOKBOOK & website! I really want to make this recipe but my SIL has a major allergic reaction to Pineapple. Bummer since I love it so. Do you have a recommendation for a substitute?

    1. Hi Janice,
      You could use mango in place of the pineapple! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. Just made it again for the 4th time. Always popular and always tasty. Thanks again! (I did slice up the chicken thighs to absorb more of the sauce.)

  10. 5 stars
    Amazing! Husband and I love it. So flavorful and this is probably the third teriyaki recipe we have tried. It’s our favorite! I also made it for a friend for a meal train! Thank you for your amazing recipes!

  11. 2 stars
    This was not my favorite. The chicken really needs to be seasoned before searing, it’s bland otherwise. Marinating the chicken in the sauce might be a good idea? I used chicken breasts but will definitely use thighs if I make this again. I found the sauce really thin after the pineapple was added. Definitely some adjustments needed, but the roasted broccoli was good!

    1. Hi Hillary! I am really sorry you did not like this… Please let me know if there is anything I could help with! xTieghan

    1. Hi Aime! You should add the pineapple to the sauce! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  12. 4 stars
    Hi Tieghan,
    Quick question….making this for dinner tonight. Do you recommend bone-in or boneless thighs? Thanks so much!! Michelle

    1. HI! I recommend boneless as they will cook up faster. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  13. 5 stars
    Made this today and it was gingery good! I did not have a fresh chile pepper so I used a little of some dried jalapeno powder that I made recently. The sauce is not overpoweringly sweet, has a nice light garlic flavor and the salt level just right with the low sodium soy sauce. My husband already wants me to make again tomorrow! Thanks for another winner.

  14. This was the perfect weeknight meal! Quick, easy, and delicious! I had all the dishes done and the counters clean before dinner came out of the oven. Will repeat this one over and over!

  15. Made this for dinner and the flavor is amazing. Followed your suggestion and cooked everything together in a 17″ Lodge Cast iron skillet. The sweet of pineapple and salty of Teriyaki is an amazing combination. Used a whole personal pineapple sliced into thin half moons. Will definitely make again and no more store bought Teriyaki sauce.

  16. I made this last night and it was oh so good (and easy). Thank you for sharing!
    Don’t doubt yourself, you may be looking at others and playing the comparison game, feeling down, but there are others looking at you thinking the same thing. And on a side note, I think some of your fellow photogs/bloggers would eat up online food photography tutorials or courses. You rock, keep it up!

    1. I’m so happy you liked it Monica!
      Well thank you so much! Your right its just hard sometimes!! This is so nice to hear though (:

  17. I’ve really liked every meal of yours I’ve made but as I sat down to eat this I could not stop making nom nom noises. When my mom, who lives with me but likes to eat in her room with her shows, sat down a little while later she proclaimed “Now I know why you were making so much noise eating this, it’s delicious!” I mean I loved loved loved this dinner but the real kudos come from her because let me tell you she is very picky and not usually a fan of anything salty or saucy so that shows how balanced it all is. I will be making this often.
    Mine didn’t get the dark glaze yours did even with me adding a bit of corn starch to the sauce but man it was fantastic. Take a deep breath and know that your food and your fun creative spirit are reaching people and giving them yummy happy memories.

  18. Hi! It looks amazing and plan on making it this weekend! Quick question-in the oven do you keep the lid on or off? Thanks!

  19. I have to write after reading your adorable “rambles.” I’ve been cooking for my family for 15 years and you must know how much you’ve reinvigorated my love for it. Your recipes, gorgeous photography and food styling, and obvious joy for cooking inspire me to come to your website every single day. There are so many food bloggers out there but the combination of your glorious enthusiasm and creativity are unique and just magic. My husband also remarks, “Is this one of your buddy’s recipes?” You become a part of people’s homes and families through your blog, so I hope you know how much you’re appreciated! I’m in awe of how much content you produce and completely grateful for it! When you’re feeling down, think of all of your cheerleaders out here (or your “buddys”). Even though it sometimes feels like you’re firing into the void, we’re out here and think you’re just the best, Tieghan.

    1. Wow this is so, so sweet Molly. It makes me so happy to hear that my recipes have made you love cooking again, that is so amazing. Thank you so much for this comment, truly made me smile! I hope you continue to enjoy my recipes and the best to you too!!

  20. Cooking this tonight and keeping my fingers crossed that my vegetable hating 12 year old at least tries the broccoli!

    More importantly I want to say even if you do step into the trap of the comparison game I don’t suppose you would find many 21 year olds who come up with a new amazing recipe EVERY SINGLE DAY and then on TOP OF THAT photograph it to your level of artistic ability!!! Even the likes of Ottolenghi and Nigella don’t come up with as many recipes as you do (and they have TEAMS of helpers!) so cut yourself some slack – you have set yourself a pretty impossibly high bar to keep up with. You are amazing and I am not surprised you hit a dry spell every now and then. I honestly don’t know anyone else who comes up with as much as you do. My husband is SUPER fussy and not that into food (which is the worst) and every time I make him one of your recipes he actually compliments it (rare!!!) AND now says “it’s that blogger’s isn’t it?”

    You are fab. Never forget!!!

    Rant over. ?

    1. Oh my gosh!! This is the BEST kind of rant ever. You just made my week, probably my month. Wow, so, so, SO kind of you! I am actually 23…wish I was still 21. 🙂 your kind words have me smiling ear to ear and just feeling so great. You boosted me up and I could not be more grateful. THANK YOU! I am thrilled you and your husband are enjoying my recipes. I also think it is great that I am “that blogger” . YESSS. haha!

      Thank you again and I hope you loved this recipe! 🙂

    2. SOOO true Natalie!! Ha ha I had to laugh as same with my husband- I will say – It is a Tieghan night and he gets that big smile on his face!! Tieghan has rocked our kitchen!!

  21. i used a jalapeno since I didn’t have the pepper listed. so delicious! husband flipped for it. thank you again!!! I already pre ordered my cookbook.. September can’t come fast enough!!!

    1. AH!! YAY! First off the jalepeno sounds great! Second so so happy you ordered the book!! It really cant come fast enough!

  22. Once again you have nailed it- Was awesome! The only thing was that our sauce was quite watery compared to your nice glazed photographs. Once we added the pineapple to the Teriyaki sauce it really thinned out, so I think next time we will boil it down quite a bit before adding the pineapple. Every single dish we try of yours is to die for- you have insane talent when it comes to flavour pairings. Don’t doubt yourself ! xxx

    1. SO happy you liked it! Sorry about the sauce!! Boiling it down should do the trick.
      Wow thanks so much Sue it means more than you know (:

  23. Tried it and LOVVED it just like all your other recipes.. one thing I’ll do next time is to cut back on the soy sauce if I double up the chicken.. 1 cup a bit much for two pounds of chicken..

  24. Hey Tieghan! This recipe looks great! I can’t find a fresno pepper, is there a substitute you would recommend?

  25. Is boneless, skinless chicken breast ok to use? I’m never sure if you need skin in baked chicken recipes to keep it moist.

  26. I love your writing, Tieghan! Keep up your rambles, and any time you don’t feel good enough, you’re absolutely WRONG. Such an inspiration. -Meredith

  27. Oh, so gonna try this one! Funny, I ruined my kids experience with terriyaki with the store bought stuff, and they DO NOT like terriyaki chicken. But, I read your ingredients, and they look great. And the 30 minute part, hooked me!

    1. The 30 minutes gets me every time with new recipes! So happy your going to try it Cindy! Let me know how it goes(:

  28. Tieghan, hope your week has gotten better . . I have to admit, I was very surprised to read that you have been playing the comparison game . . your work is incredible! I guess we are all human! I love the positivity and looking for sources of inspiration in new places .. do it, girl! have a great weekend!

    1. Theres so much amazing content out there! Thank you so much Alice, your comment made me smile so thank you for that also! (:

  29. Love this dish Tieghan. My husband Tom is so picky with veggies, but broccoli is actually one of his faves. Can’t wait to try this one. It sounds delish and easy!

  30. Omg roasted broccoli is totally a main dish in our house. And 30 minutes for this gorgeous dish? Lovin it!

  31. Not sure which part I love more, that saucy chicken or the ginger broccoli! Awesome dinner 🙂

  32. Chicken teriyaki is my fave and I just love that side of broccoli! Perfect weeknight meal / too lazy to cook meal 😉

  33. Hi there, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Asian Flavours

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole

  34. I think your exceedingly delicious viewpoint, expressed in writing and photography, IS most unique and marvelous. Your crockpot chicken posole has become legendary among my dinner guests. Don’t stop! Don’t doubt your genius at this!

  35. Ah, I totally love teriyaki chicken! I just made some myself a couple of weeks ago and loaded it with veggies and yep I was the only one who ate them! My kids and husband all turned their noses up at them but gobbled down the chicken. And yeah, spelling teriyaki doesn’t get any easier… That and Turmeric.

  36. I’ll be printing this recipe out and putting it into next week’s menu! This looks fantastic and love the simple ingredients! Great job Tieghan – so looking forward to your cookbook!

  37. This looks wonderful, but I’m afraid I’m still not on the broccoli bandwagon. I think I’m going to try this with kale!

  38. cookbook testing (from everything i’ve read and heard) sounds sososo intense. glad you can get a bit of a breather! and that comparison game isn’t fun :/ when it gets rough, i log out of all my analytics apps/etc and try to detox from social media for a bit.