Baked Huli Huli Chicken

Baked Huli Huli Chicken delivers everything I crave about Hawaiian flavors in one meal. Sweet pineapple mingles with rich soy and tangy ketchup in a glossy baked glaze for chicken that practically shouts summer even in the dead of winter. It is simple enough for a busy weeknight but always impressive enough to satisfy a crowd or give family something extra special. I keep coming back to this one because it makes dinnertime feel like a little vacation.

When I made this for my family for the first time the aroma alone drew everyone into the kitchen and leftovers were just as good the next night. My kids ask for this on their birthdays now.

Ingredients

• Chicken thighs: bone in and skin on for rich flavor and juicy texture select fresh high quality chicken from a trusted butcher
• Pineapple juice: brings bright sweetness and subtle acid choose 100 percent juice without added sugar
• Soy sauce: adds umami depth opt for a naturally brewed soy sauce if possible
• Brown sugar: helps caramelize the glaze use fresh brown sugar to prevent clumping
• Ketchup: supplies tang and color look for one with minimal additives
• Chicken broth: stretches the sauce and adds a savory note use low sodium for more control
• Fresh ginger: provides zing and warmth select firm heavy roots for best flavor
• Garlic cloves: minced for aromatic base choose plump cloves without any green inside
• Sesame oil: brings a nutty undertone toasted sesame oil works best
• Cornstarch: thickens the glaze for that glossy finish
• Water: for creating the slurry to activate the cornstarch
• Fresh pineapple slices: optional for garnish select ripe fruit with a sweet aroma
• Green onions: optional for garnish pick bright firm stalks
• Sesame seeds: optional for garnish lightly toast for extra crunch

Step-by-Step Instructions

Prepare the Chicken:

Arrange chicken thighs skin side up in a single layer in a large baking dish ensuring they are not crowded so the skin roasts evenly and becomes golden

Make the Sauce:

Combine pineapple juice soy sauce brown sugar ketchup chicken broth ginger garlic and sesame oil in a saucepan set over medium heat Stir while bringing to a low boil which wakes up the flavors and blends them smoothly

Thicken the Sauce:

Simmer the sauce for about ten minutes stirring occasionally until it reduces slightly and gloss starts to form

Create the Slurry:

Mix cornstarch with water in a small bowl until fully dissolved This slurry is critical for yielding a glaze that properly clings to chicken without turning lumpy

Finish the Sauce:

While whisking pour the slurry into the simmering sauce Cook two more minutes until the sauce is thick enough to coat the back of a spoon and no raw starch flavor remains

Coat the Chicken:

Pour the hot sauce evenly over the chicken thighs using a spoon to ensure every piece gets well covered This helps infuse flavor deep into the meat

Bake the Chicken:

Bake at three hundred seventy five degrees Fahrenheit uncovered for forty five minutes to one hour Baste halfway through by spooning pan juices back over the chicken This slow oven time lets the glaze caramelize and the chicken stay juicy

Rest and Garnish:

Let the chicken rest a few minutes after taking from the oven so juices redistribute and glaze sets Garnish as you like with pineapple slices green onions and sesame seeds for a finished look

Pin

Fresh ginger is my favorite part of this recipe since it gives the sauce a bright pop of freshness that stands out in every bite I will never forget the first time my husband tried this dish—he asked if we could have pineapple chicken every week

Storage Tips

Baked Huli Huli Chicken keeps beautifully in the fridge for up to three days Place leftovers in a tightly sealed container and spoon some of the glaze over the chicken to keep it moist When reheating use the oven for best texture or microwave in short bursts covered to prevent drying out

Ingredient Substitutions

No fresh pineapple juice on hand Use mango nectar or even orange juice for a slightly different but still tropical sweetness For a lower sugar version reduce the brown sugar and add a splash of rice wine vinegar to keep the tang balanced If you need to swap out chicken thighs boneless skinless cuts work just be cautious not to overbake

Serving Suggestions

Serve the chicken over fluffy jasmine or steamed white rice which will soak up all that incredible sauce A cold macaroni salad adds a creamy cool contrast If you are feeling adventurous try pairing with grilled pineapple wheels and a simple green salad for the full Hawaiian experience

Cultural and Historical Context

Huli Huli Chicken was first created in Hawaii in the nineteen fifties as a fundraiser dish and quickly became a state favorite The dish echoes the spirit of island barbecues and big family gatherings where food is meant to be shared and enjoyed Huli means turn in Hawaiian reflecting the dish’s communal cooking style Traditionally it is cooked on an outdoor rotisserie but baking gives you that same lush flavor at home

Recipe Questions & Answers

→ What cut of chicken works best for this dish?

Bone-in, skin-on thighs provide juiciness and flavor, but boneless cuts can be used for a lighter option—just reduce baking time slightly.

→ Can I make this dish ahead of time?

Yes, you can prepare the sauce and marinate the chicken a day ahead for deeper flavor. Bake just before serving for the best texture.

→ What sides pair well with baked Huli Huli chicken?

Classic choices include fluffy jasmine rice, a crisp green salad, creamy macaroni salad, and for extra tropical flair, grilled pineapple.

→ Is it possible to add heat to the sauce?

For a spicy kick, stir in Sriracha or crushed red pepper flakes when simmering the sauce.

→ Can I use the sauce for other proteins?

Absolutely! This sauce is excellent on ribs or brushed over grilled vegetables, offering a sweet-savory twist to various dishes.