Sheet Pan Sticky Chicken with Pineapple and Broccoli
A complete one-pan meal featuring tender bite-sized chicken pieces coated in a sweet and savory sticky sauce, paired with caramelized pineapple and perfectly roasted broccoli. The chicken is lightly battered with cornstarch for extra crispiness, then glazed with a honey-soy sauce that balances sweet, salty, and slightly spicy flavors. This family-friendly dinner comes together in about 25 minutes with minimal cleanup, making it perfect for busy weeknights when you want something more exciting than basic chicken and vegetables.
Ingredients
- 1 pound chicken breasts, skinless, boneless, cut in bite size pieces
- 1 small eggs
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup cornstarch
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets, add more if you want(optional)
- 1 cup pineapple, fresh or canned
- 1 teaspoon cornstarch
- ¼ cup low sodium soy sauce
- 1 teaspoon fresh ginger
- 2 tablespoons honey
- 1 teaspoon chili paste
- green onions
- sesame seeds
Instructions
- 1
Preheat oven and grease a sheet pan
- 2
Beat egg with chicken pieces in large bowl until coated
- 3
Mix salt, pepper and cornstarch in separate bowl
- 4
Drain excess egg from chicken and toss with cornstarch mixture
- 5
Place chicken on sheet pan and drizzle with oil
- 6
Bake chicken alone
- 7
Toss broccoli and pineapple with remaining oil
- 8
Add vegetables to other half of sheet pan and continue baking
- 9
Whisk cornstarch with soy sauce until smooth, then stir in ginger, honey and chili paste
- 10
Pour sauce over chicken and stir to coat
- 11
Bake until sauce is sticky and caramelized
- 12
Garnish with green onions and sesame seeds before serving
Tips
Cut chicken into uniform pieces for even cooking and better sauce coverage.
Don't skip draining the excess egg - it prevents the cornstarch coating from becoming gummy.
Add vegetables halfway through cooking to prevent overcooking while ensuring chicken is fully cooked.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Prep chicken coating and cut vegetables up to 4 hours ahead, store separately
Best served immediately over rice while sauce is still sticky
Common Mistakes
Don't overcrowd the pan or chicken won't crisp properly
Whisk cornstarch sauce thoroughly to avoid lumps in final dish
Substitutions
Thaw and drain before using
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but don't thaw first. Add directly to pan and increase cooking time by 2-3 minutes for proper texture.
What if I don't have chili paste?
Substitute with sriracha, red pepper flakes, or hot sauce to taste. Start with less and adjust heat level.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat in oven at 350F for best texture, avoid microwave.