Baked Huli Huli Chicken

Baked Huli Huli Chicken with Pineapple Glaze

Emily

A Hawaiian-inspired dinner featuring juicy baked chicken thighs coated in a tangy-sweet pineapple glaze. Caramelized, sticky, and bursting with island flavors — perfect for an easy family meal.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Cuisine: Asian Fusion, Hawaiian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

3 lbs bone-in, skin-on chicken thighs
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/3 cup ketchup
1/4 cup chicken broth
2 tbsp grated fresh ginger
2 cloves garlic, minced
2 tsp sesame oil
1 tbsp cornstarch
1 tbsp water (for slurry)
optional garnishes: pineapple slices, chopped green onions, sesame seeds

Equipment

baking dish
Saucepan
Whisk
Mixing bowl
Meat thermometer

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.

Notes

For smoky flavor, grill the chicken instead of baking. Add chili flakes or sriracha for a spicy kick. Pairs beautifully with steamed rice, grilled pineapple, or a side of macaroni salad.