Name: Baked Huli Huli Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Hawaiian
Ingredients: 3 lbs chicken thighs (bone-in, skin-on); 1 cup pineapple juice; ½ cup soy sauce; ½ cup brown sugar (packed); ⅓ cup ketchup; ¼ cup chicken broth; 2 tbsp fresh ginger, grated; 2 garlic cloves, minced; 2 tsp sesame oil; 1 tbsp cornstarch; 1 tbsp water; Fresh pineapple slices (optional, for garnish); Green onions, sliced (optional, for garnish); Sesame seeds (optional, for garnish)

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Baked Huli Huli Chicken is a Hawaiian-inspired dish featuring juicy chicken thighs glazed with a sweet, tangy, and savory sauce made from pineapple juice, soy sauce, ginger, and garlic. Baked until caramelized and tender, this recipe brings bold tropical flavors to your dinner table with minimal effort. It’s the perfect balance of sweet and savory with a sticky, delicious finish that’s sure to become a family favorite.

Why You’ll Love This Recipe

This Baked Huli Huli Chicken recipe is easy to prepare yet delivers restaurant-quality flavor. The chicken is baked in a rich, glossy sauce that thickens beautifully in the oven, creating a sticky glaze that clings to each bite. Whether you’re serving it for a casual weeknight meal or a backyard luau-inspired gathering, it’s a standout dish with a tropical flair. Plus, the recipe is easily adaptable to different cuts of chicken and cooking methods.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken thighs (bone-in, skin-on)
Pineapple juice
Soy sauce
Brown sugar (packed)
Ketchup
Chicken broth
Fresh ginger (grated)
Garlic cloves (minced)
Sesame oil
Cornstarch
Water
Fresh pineapple slices (optional, for garnish)
Green onions (optional, for garnish)
Sesame seeds (optional, for garnish)

Directions

1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Arrange the chicken thighs in a single layer in a large baking dish.

2. Make the Sauce:
In a medium saucepan over medium heat, combine the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, garlic, and sesame oil.
Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, stirring occasionally until slightly thickened.

3. Thicken the Sauce:
In a small bowl, whisk together the cornstarch and water to form a slurry.
Gradually add the slurry to the sauce, whisking constantly. Continue to simmer until the sauce thickens enough to coat the back of a spoon.

4. Bake the Chicken:
Pour the sauce over the chicken thighs in the baking dish, ensuring each piece is well coated.
Bake for 45 minutes to 1 hour, basting the chicken with the sauce once or twice during cooking. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and caramelized.

5. Garnish and Serve:
Remove the chicken from the oven and let it rest for a few minutes.
Garnish with fresh pineapple slices, sliced green onions, and sesame seeds if desired. Serve hot with rice or vegetables.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 15 minutes
Approximate Calories per Serving: 450–500 kcal

Variations

Lighter version: Use boneless, skinless chicken breasts or thighs and reduce the cooking time to 25–30 minutes.
Spicy twist: Add a teaspoon of Sriracha or a pinch of crushed red pepper flakes to the sauce.
Fruit swap: Use mango nectar in place of pineapple juice for a unique variation.
Grilled finish: After baking, finish the chicken on a hot grill for 3–5 minutes to add smoky char.
Marinated version: Marinate the chicken in the sauce for a few hours or overnight before baking for deeper flavor.

Storage/Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for about 15 minutes or in the microwave on medium heat until warmed through.

You can also freeze cooked chicken (with sauce) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat as needed.

FAQs

Can I make this dish ahead of time?

Yes. You can prepare the sauce and marinate the chicken in advance, or bake it ahead and reheat before serving.

What side dishes go well with Huli Huli chicken?

Steamed white rice, coconut rice, grilled vegetables, or a simple green salad make great pairings.

Is it okay to use canned pineapple juice?

Yes, canned or bottled pineapple juice works well. Just make sure it’s 100% juice without added sugar.

Can I use a different cut of chicken?

Absolutely. This recipe works well with drumsticks, wings, or even a whole spatchcocked chicken.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C), and the juices should run clear when pierced.

Can I double the sauce for extra glazing?

Yes, you can double the sauce ingredients and reserve half to use as a glaze or dipping sauce after baking.

Is there a substitute for sesame oil?

If you don’t have sesame oil, you can omit it or use a small amount of toasted sesame seeds for flavor.

Baked Huli Huli Chicken

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Author: Olivia
Total Time: 1 hour 10 minutes
Yield: 4-servings

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Description

This Baked Huli Huli Chicken recipe delivers the sweet and savory flavors of Hawaii with juicy chicken thighs baked in a tangy pineapple-ginger glaze. A tropical twist on a classic, this oven-baked Huli Huli chicken is perfect for easy weeknight dinners or summer cookouts.

Instructions

Preheat the Oven:
- Preheat to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.
Make the Sauce:
- In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil.
- Simmer over medium heat for 10 minutes, stirring occasionally.
Thicken the Sauce:
- Whisk together cornstarch and water in a small bowl.
- Add the slurry to the sauce while whisking. Simmer until thickened.
Bake the Chicken:
- Pour sauce over chicken to coat.
- Bake for 45–60 minutes, basting halfway through, until chicken reaches 165°F (74°C) and sauce is caramelized.