Instructions

• Preheat the oven to 425°F (220°C). Prepare ingredients: cut the pineapple into half-moons, cut the broccoli or broccolini into florets, seed and dice the Fresno chile, grate the ginger if not already grated, and mince the garlic. Pat the chicken dry and season both sides with kosher salt and pepper.
• Make the teriyaki sauce: in a small bowl whisk together 1/2 cup low-sodium soy sauce, 1/3 cup honey, 1 tablespoon grated ginger, the 2 minced garlic cloves, and the diced Fresno chile. Set the sauce aside.
• Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of the 1/4 cup sesame oil. When the oil shimmers, add the chicken and sear until lightly golden, about 2–3 minutes per side.
• Pour the prepared teriyaki sauce into the skillet, bring to a simmer/low boil, and cook 2–3 minutes, spooning sauce over the chicken, until the sauce thickens slightly. Remove the skillet from the heat and arrange the pineapple half-moons around and on top of the chicken.
• In a large bowl, toss the broccoli florets with the remaining 2 tablespoons sesame oil, the remaining 1 tablespoon grated ginger, 2 tablespoons sesame seeds, and kosher salt and pepper to taste.
• If the skillet is large enough, arrange the seasoned broccoli around the chicken in the skillet. If not, transfer the chicken, pineapple, and sauce to a roasting pan and arrange the broccoli around them in the pan.
• Transfer the skillet or roasting pan to the preheated oven and roast 15–20 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and the broccoli is lightly charred.
• Remove from the oven and let the chicken rest 3–5 minutes. Spoon any pan sauce over the chicken and pineapple.
• Serve the chicken, pineapple, and broccoli over rice with lime wedges and cilantro.