Ingredients
Scale
- 3 lbs bone-in, skin-on 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, grated
- 2 cloves garlic, minced
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water (for slurry)
- Optional garnishes: pineapple slices, chopped green onions, sesame seeds
Instructions
- Preheat your oven to 375°F (190°C) and arrange chicken thighs in a baking dish.
- In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Bring to a boil, then simmer for 10 minutes.
- Mix cornstarch with water in a small bowl until smooth; add to the simmering glaze to thicken.
- Pour the thickened glaze over the chicken thighs and bake uncovered for 45–60 minutes until caramelized and the internal temperature reaches 165°F (74°C), basting halfway through.
- Let rest for 5–10 minutes before serving. Garnish with optional toppings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 360
- Sugar: 12g
- Sodium: 830mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg