Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a baking dish.
In a saucepan, mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat until it reaches a low boil.
Simmer for 10 minutes until the sauce thickens slightly.
Create a slurry with cornstarch and water and stir it into the sauce until it thickens.
Pour the sauce over the chicken, ensuring it’s well coated.
Bake for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce caramelizes. Baste halfway through for added flavor.
Let it rest before serving, garnished with pineapple slices, green onions, and sesame seeds.
Variations & Tips:
For a lighter option, use boneless, skinless chicken breasts or thighs and adjust cooking time.
Marinate the chicken in the sauce beforehand for deeper flavor.
Add Sriracha or red pepper flakes for a spicy kick.
Substitute pineapple juice with mango nectar for a different tropical twist.
For a smoky finish, grill the chicken briefly.
This versatile sauce works great on ribs or as a glaze for grilled veggies.
Discover the joy of Hawaiian cooking with this easy-to-follow Baked Huli Huli Chicken recipe, a delightful mix of traditional taste and modern convenience
