Hawaiian Pineapple Chicken Thighs
These Hawaiian Pineapple Chicken Thighs are baked in a sweet and savory pineapple glaze made with soy sauce, brown sugar, ginger, and garlic. Juicy, caramelized, and full of tropical flavor, they're perfect for an easy family dinner.
Equipment
- 9x13-inch baking dish
- medium saucepan
- whisk
- measuring cups and spoons
- basting brush or spoon
Ingredients
- 3 lb chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup chicken broth
- 2 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- fresh pineapple slices
- green onions, sliced
- sesame seeds
Instructions
- Preheat the oven to 375°F (190°C) and arrange the chicken thighs in a baking dish.
- In a saucepan, combine the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Bring the mixture to a gentle boil.
- Reduce the heat and simmer for 10 minutes until the sauce is slightly reduced.
- Whisk together the cornstarch and water, then stir the slurry into the sauce until thickened.
- Pour the thickened sauce evenly over the chicken thighs.
- Bake for 45–60 minutes, basting halfway through, until the chicken is fully cooked and caramelized.
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Garnish with fresh pineapple slices, sliced green onions, and sesame seeds before serving.
Notes
For the best caramelization, baste the chicken halfway through baking. Fresh pineapple adds extra sweetness and texture, while leftovers keep well refrigerated for up to 4 days. Serve with steamed rice or roasted vegetables.