Table of Contents

What a slam dunk! Made this for dinner and we ate it again the next day

Ingredients:

One cup of pineapple juice three pounds of bone-in, skin-on chicken thighs
half a cup of soy sauce
half a cup of packed brown sugar
one-third cup ketchup
One-fourth cup of chicken broth
two teaspoons finely grated fresh ginger
two minced cloves of garlic
Two tsp sesame oil
One tablespoon of cornflour
One tablespoon of water
Garnishes optional: sesame seeds, sliced green onions, and fresh pineapple pieces

Instructions;

Lightly oil a baking dish and place the chicken thighs inside. Preheat the oven to 375°F (190°C).
Combine pineapple juice, sesame oil, ginger, garlic, brown sugar, ketchup, and chicken broth in a saucepan. Bring the mixture to a gentle boil.
Simmer the sauce for ten minutes, or until it slightly thickens.
Mix the cornflour and water to make a slurry, then whisk it into the sauce until it gets thicker.
Make sure the chicken is thoroughly coated after adding the sauce.
Bake for 45 to 1 hour, or until the sauce caramelises and the chicken reaches an internal temperature of 165°F (74°C). Halfway through, baste for more flavour.
Before serving, let it rest and top with sesame seeds, green onions, and pineapple pieces.

Use skinless, boneless chicken thighs or breasts and reduce the cooking time for a lighter choice.
For a richer flavour, marinate the chicken in the sauce in advance.
For an extra spicy kick, add red pepper flakes or Sriracha.
For a distinct tropical flavour, try substituting mango nectar for pineapple juice.
Grill the chicken for a little while for a smokey finish.
This adaptable sauce is delicious as a coating for grilled vegetables or as a topping for ribs.
This recipe for Baked Huli Huli Chicken is a beautiful blend of traditional taste and modern convenience that will introduce you to the joys of Hawaiian cuisine.