Description
This baked Hawaiian-style chicken dish delivers a balance of sweet, tangy, and savory flavors. Marinated in a pineapple-soy glaze, tender thighs bake to juicy perfection with a caramelized sheen. Easy to prepare and packed with island-inspired aromatics.
Ingredients
3 pounds bone-in, skin-on chicken thighs
1 cup pineapple juice (unsweetened)
1/2 cup soy sauce (low-sodium preferred)
1/2 cup brown sugar (packed)
1/3 cup ketchup (natural)
1/4 cup chicken broth (low-sodium)
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon water
Fresh pineapple slices, for garnish
Sliced green onions, for garnish
Sesame seeds, optional
Instructions
Preheat oven to 375°F (190°C) and position rack in middle.
In a large bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil until smooth.
Submerge chicken thighs in sauce, turning to coat; refrigerate for 1 hour.
Transfer chicken to a parchment-lined baking dish, spooning remaining sauce over pieces.
Bake 30 minutes, then increase oven to 425°F (220°C). Baste with reserved sauce, sprinkle cornstarch mixed with 1 tbsp water, and bake 20-25 minutes until glazed and caramelized.
Let rest 5 minutes before serving; garnish with pineapple, green onions, and sesame seeds.
Notes
For gluten-free option: Use tamari instead of soy sauce and certify ketchup is gluten-free.
Adjust sweetness: Add more or less brown sugar according to preference.
Storage: Refrigerate leftovers in airtight container for up to 3 days.
Serve with sticky rice, quinoa, or crusty bread to soak up glaze.