Bring the flavors of Hawaii straight to your dinner table with this Baked Huli Huli Chicken. Juicy, caramelized chicken thighs are coated in a sticky, sweet-and-savory pineapple glaze that’s bursting with tropical flavor. The combination of ginger, garlic, soy sauce, and brown sugar creates a perfectly balanced glaze that’s rich, tangy, and slightly sweet — every bite tastes like a Hawaiian luau.
This recipe is not only delicious but also simple to make. With just one baking dish and a homemade glaze, you can create a weeknight dinner that feels festive and restaurant-quality. Serve it over steamed rice or with roasted vegetables to soak up all the luscious sauce.
Why You’ll Love This Recipe
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Easy Weeknight Meal: Minimal prep, maximum flavor.
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Juicy, Tender Chicken: Bone-in, skin-on thighs stay moist during baking.
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Sweet & Savory Glaze: Tropical pineapple pairs perfectly with umami soy sauce.
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Family-Friendly: Mild, approachable flavors loved by kids and adults alike.
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Make-Ahead Friendly: Glaze can be prepared in advance for faster cooking.
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Gorgeous Presentation: Caramelized skin, pineapple, and green onions make it stunning.
Ingredient Breakdown
Chicken Thighs (3 lbs, bone-in, skin-on)
Provides rich flavor and keeps the meat juicy. Bone-in ensures even cooking and added depth.
Pineapple Juice (1 cup)
Adds natural sweetness, tropical flavor, and tenderizes the chicken.
Soy Sauce (½ cup)
Adds salty, umami depth to balance the glaze.
Brown Sugar (½ cup, packed)
Caramelizes during baking for sticky, flavorful chicken.
Ketchup (⅓ cup)
Contributes acidity, richness, and a hint of tomato sweetness.
Chicken Broth (¼ cup)
Enhances savory notes and keeps the glaze balanced.
Fresh Ginger (2 tbsp, grated)
Adds warm, zesty brightness to the glaze.
Garlic (2 cloves, minced)
Classic aromatic base for depth of flavor.
Sesame Oil (2 tsp)
Finishes the glaze with a nutty, authentic Hawaiian aroma.
Cornstarch + Water Slurry (1 tbsp each)
Thickens the glaze to a glossy, spoon-coating consistency.
Optional Garnishes
Pineapple slices, chopped green onions, and sesame seeds for a beautiful, tropical presentation.
Pro Tips
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Even Chicken Pieces: Space thighs apart to ensure caramelization.
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Baste Halfway: Spoon glaze over chicken at the 30-minute mark for deeper flavor.
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Check Internal Temp: Use a thermometer to ensure 165°F (74°C) for safe, juicy chicken.
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Make Glaze Ahead: Prepare sauce up to a day in advance for faster weeknight dinners.
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Crispier Skin: Broil for 2–3 minutes at the end if you want extra-crispy skin.
Ingredient Swaps or Variations
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Chicken Cuts: Drumsticks or boneless thighs can be used; adjust cooking time accordingly.
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Gluten-Free: Use tamari instead of soy sauce.
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Spicy Kick: Add ½ tsp crushed red pepper flakes or sriracha to the glaze.
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Sweet Twist: Substitute part of the pineapple juice with orange juice or mango nectar.
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Low-Sugar Option: Reduce brown sugar by 1–2 tablespoons and adjust to taste.
Serving Suggestions
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Serve over steamed jasmine or sticky rice to soak up the glaze.
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Pair with roasted or sautéed vegetables like bell peppers, snap peas, or carrots.
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Garnish with fresh pineapple, sesame seeds, and sliced green onions for a tropical touch.
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Add a side of coconut rice for a true Hawaiian-inspired meal.
Make Ahead + Storage Tips
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Prep Ahead: Make the glaze a day in advance; store in an airtight container in the fridge.
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Leftovers: Store chicken in an airtight container for up to 3 days.
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Reheat: Warm gently in the oven at 325°F (165°C) covered with foil to retain moisture.
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Freezing: Chicken can be frozen after baking; thaw overnight in the fridge before reheating.
Cultural or Historical Notes
Huli Huli chicken is a Hawaiian classic, originally created in the 1950s by Ernest Morgado. “Huli” means “turn” in Hawaiian, referring to turning the chicken over a grill while basting with a sweet, savory sauce. This baked version adapts the flavors for the home cook while keeping the iconic tropical glaze intact.
Frequently Asked Questions (FAQ)
Q: Can I use boneless chicken instead?
A: Yes, boneless thighs or breasts work; reduce baking time to 25–35 minutes.
Q: Can I make this on the grill instead of the oven?
A: Absolutely! Grill over medium heat, basting frequently with the glaze until cooked through.
Q: How do I thicken the sauce without cornstarch?
A: Simmer the sauce longer until it reduces to a syrupy consistency.
Q: Can this be made in a slow cooker?
A: Yes, combine glaze and chicken in a slow cooker and cook on low for 4 hours or until tender.
Q: Can I double the recipe for a crowd?
A: Yes, just use a larger baking dish and adjust cooking time slightly; make sure pieces aren’t overcrowded.
Baked Huli Huli Chicken
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Arrange the chicken thighs skin-side up in a large baking dish, leaving space between pieces.
- In a medium saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, garlic, and sesame oil. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- In a small bowl, whisk cornstarch with water to create a slurry. Slowly whisk this into the simmering sauce and cook until thickened to coat the back of a spoon.
- Pour the thickened sauce over the chicken thighs, coating evenly. Bake uncovered for 45–60 minutes, until chicken reaches 165°F (74°C) internally and sauce is bubbling and caramelized. Baste halfway through for extra flavor.
- Let the chicken rest 5–10 minutes. Garnish with pineapple slices, green onions, and sesame seeds before serving.