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Preheat your oven to 400°F and line a large sheet pan with foil for easy cleanup.
While the oven heats, cut the chicken thighs into 1-inch chunks and cut the broccoli into small florets—keeping pieces uniform ensures everything cooks at the same rate.
Measure out the teriyaki sauce and pineapple, and have your garlic powder and olive oil ready.
In one bowl, combine the chicken chunks with the teriyaki sauce and garlic powder, tossing to coat evenly.
In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper until well coated.
Spread the teriyaki-coated chicken on one half of your foil-lined sheet pan, creating a single layer.
Arrange the seasoned broccoli florets on the other half of the pan.
Scatter the pineapple chunks directly over the chicken.
Slide the pan into your preheated 400°F oven.
Roast for 20 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly charred edges.
Remove the sheet pan from the oven and let it rest for 2-3 minutes.
Transfer to a serving platter, keeping the chicken and broccoli together with all those beautiful pan juices.