Imagine this: the aroma of caramelized pineapple and savory soy sauce fills the air, hinting at an exotic, sun-soaked adventure in your kitchen. This Baked Huli Huli Chicken is like a mini Hawaiian getaway, where each bite transports you to the warm sands and lush greenery of the islands. It’s that perfect mix of sweet, savory, and a bit of smoky from the baked glaze that makes you feel like you’re indulging in a tropical feast right at home.
Huli Huli Chicken is more than just a dish; it’s an experience. With origins rooted in Hawaiian roadside grills, this version bakes the classic flavors into a rich, juicy dish perfect for weeknights or family gatherings. Pineapple juice and soy sauce bring a balanced sweetness and saltiness, while ginger and garlic add that touch of warmth and depth. It’s the kind of meal that fills you up in every way, nourishing not just the body but the soul too—like a warm embrace from the aloha spirit.
Whether it’s a weeknight treat or the highlight of your weekend spread, this dish is a breeze to make. You’ll want to savor every last bit of the sauce, perfect for drizzling over rice or roasted veggies. So, grab those chicken thighs and get ready for a culinary escape that’s just as satisfying to make as it is to eat!
Baked Huli Huli Chicken
Ingredients
- 3 pounds chicken thighs, bone-in, skin-on
- 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 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh pineapple slices, for garnish (optional)
- Green onions, sliced for garnish (optional)
- Sesame seeds, for garnish (optional)
Directions
- Preheat oven to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.
- In a saucepan, mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat over medium until it reaches a low boil.
- Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Whisk cornstarch and water in a small bowl to make a slurry. Stir into the sauce, whisking until thickened.
- Pour sauce over chicken, coating thoroughly.
- Bake for 45-60 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce caramelizes. Baste with sauce halfway through.
- Let rest a few minutes before serving. Garnish with pineapple slices, green onions, and sesame seeds if desired.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Calories: 500 | Servings: 4