This Baked Huli Huli Chicken is a perfect blend of sweet and savory, featuring tender chicken thighs glazed with a sticky pineapple-soy sauce. Infused with the warmth of ginger and garlic, it’s a crowd-pleaser ideal for weeknight dinners or special occasions. Topped with fresh garnishes like pineapple slices, green onions, and sesame seeds, it delivers a tropical twist that’ll leave everyone craving more!
Why You’ll Love This Recipe
Tropical Twist: The combination of pineapple juice and soy sauce creates a sweet-savory marinade with a delightful island vibe.
Rich, Sticky Glaze: The sauce caramelizes beautifully in the oven, resulting in a sticky, flavorful coating.
Easy and Affordable: This recipe uses pantry-friendly ingredients and comes together effortlessly in one baking dish.
Versatile: Serve it with steamed rice, a side of roasted vegetables, or even a fresh green salad to suit any occasion.
Meal Prep Friendly: Make extra sauce to use as a marinade or dipping sauce for other meals during the week.
Key Ingredients
Chicken Thighs: Bone-in, skin-on thighs are ideal for this recipe as they stay juicy and tender during baking while the skin crisps up beautifully.
Pineapple Juice: Adds sweetness and tropical notes that balance the savory flavors of soy sauce and ginger.
Soy Sauce: Brings depth and a savory umami punch to the marinade.
Brown Sugar: Creates a caramelized sweetness in the glaze, complementing the pineapple juice perfectly.
Ketchup: Adds tanginess and a touch of acidity for a balanced sauce.
Fresh Ginger: Provides a warm, zesty flavor that enhances the tropical vibe of the dish.
Garlic: Essential for its aromatic and savory qualities, adding depth to the sauce.
Sesame Oil: A nutty undertone that amplifies the dish’s Asian-inspired flavors.
Cornstarch Slurry: Thickens the sauce, creating a luscious glaze that clings to the chicken.
Fresh Pineapple, Green Onions, and Sesame Seeds (Optional Garnishes): These garnishes add visual appeal and extra layers of flavor and texture.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prep the Oven and Chicken
Preheat the Oven:
Preheat your oven to 375°F (190°C). This ensures even baking and a beautifully caramelized sauce.
Arrange the Chicken:
Place 4-6 chicken thighs in a large baking dish, arranging them in a single layer. This allows the chicken to cook evenly and absorb the sauce thoroughly.
Step 2: Make the Sauce
Combine Ingredients:
In a medium saucepan over medium heat, combine:
1 cup pineapple juice
½ cup soy sauce
½ cup packed brown sugar
â…“ cup ketchup
¼ cup chicken broth
2 tablespoons grated fresh ginger
2 minced garlic cloves
2 teaspoons sesame oil
Mix and Heat:
Stir gently to combine the ingredients. Heat the mixture, ensuring the sugar dissolves, and the flavors begin to meld.
Step 3: Simmer and Thicken the Sauce
Simmer:
Bring the sauce to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes, stirring occasionally. The sauce should begin to thicken slightly.
Thicken with Cornstarch Slurry:
In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry.
Gradually whisk the slurry into the simmering sauce.
Continue cooking for an additional 2-3 minutes until the sauce is thick enough to coat the back of a spoon.
Step 4: Baste the Chicken
Coat the Chicken:
Pour the thickened sauce over the chicken thighs in the baking dish, ensuring each piece is evenly coated.
Baste:
Halfway through baking, baste the chicken by spooning the sauce from the dish over each piece. This step enhances flavor and ensures a sticky, glossy glaze.
Step 5: Bake
Bake the Chicken:
Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour.
The chicken is done when it reaches an internal temperature of 165°F (74°C).
The sauce should bubble and caramelize around the edges during baking.
Step 6: Rest and Serve
Rest the Chicken:
Remove the baking dish from the oven and let the chicken rest for 5-10 minutes. This helps the juices redistribute, ensuring tender, flavorful chicken.
Garnish and Serve:
Garnish with:
Fresh pineapple slices
Sliced green onions
Sesame seeds
Serve hot with steamed rice, vegetables, or your favorite side dishes for a complete meal.
Serving Suggestions
Huli Huli Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few ideas:
Steamed Rice: The sticky, flavorful sauce is perfect for spooning over fluffy white or brown rice.
Grilled Vegetables: Pair it with grilled zucchini, bell peppers, or asparagus for a light and vibrant side.
Hawaiian Macaroni Salad: Add a creamy and tangy element with a classic Hawaiian-style macaroni salad.
Tropical Slaw: A pineapple or mango coleslaw complements the chicken’s sweet and tangy glaze.
Sweet Potatoes: Roasted or mashed sweet potatoes provide a hearty, earthy contrast to the dish.
For beverages, a cold glass of pineapple iced tea or a fruity mocktail would enhance the tropical feel of the meal.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm the chicken in the oven at 350°F (175°C) until heated through, or microwave it in 30-second intervals, spooning extra sauce over the top to maintain moisture.
Freeze: Let the chicken cool completely before wrapping it tightly in foil and placing it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Pro Tip: Save any extra sauce to drizzle over rice or use as a marinade for another dish!
Variations
This Baked Huli Huli Chicken recipe is easy to customize:
Chicken Cuts: Use drumsticks, wings, or boneless skinless chicken breasts for a leaner option. Adjust cooking times accordingly.
Grilled Huli Huli Chicken: Instead of baking, grill the chicken over medium heat, basting it with sauce throughout for a smoky, charred flavor.
Spicy Kick: Add a teaspoon of chili flakes or Sriracha to the sauce for a hint of heat.
Vegetarian Option: Swap chicken for firm tofu or cauliflower florets. Roast them in the oven with the same sauce for a plant-based version.
Extra Pineapple: Mix in crushed pineapple or top the chicken with pineapple rings before baking for even more tropical flair.
Gluten-Free: Use tamari or a gluten-free soy sauce alternative to make this recipe gluten-friendly.
Conclusion
Baked Huli Huli Chicken is a tropical delight that transforms simple ingredients into a dish full of bold flavors and irresistible aroma. The sweet, tangy glaze combined with tender, juicy chicken thighs makes this recipe a must-try for any occasion. Whether you’re savoring it at a family dinner or impressing guests at a backyard luau, this dish will transport your taste buds straight to Hawaii.
For a complete island-inspired feast, pair it with a few sides and garnishes, and don’t be afraid to get creative with variations. With minimal prep and maximum flavor, this Baked Huli Huli Chicken is sure to become a household favorite.
Garlic Steak and Potato Foil Packs
Ingredients
- 2 pounds steak cubed, sirloin or your favorite cut
- 2 pounds red potatoes cut into bite-size pieces
- 2 jalapeños finely chopped
- 6 tablespoons butter salted, softened
- 2 tablespoons parsley chopped
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons granulated garlic
- 1 tablespoon Worcestershire sauce
- 4 sprigs rosemary optional
Instructions
- Cube the steak and dice the potatoes. Par-cook the potatoes by boiling for 5 minutes or microwaving for 5 minutes.
- Place steak, potatoes, and jalapeños evenly on 4 sheets of foil. Spoon garlic butter sauce and place rosemary sprigs on top.
- Wrap foil packs tightly and cook in a preheated oven at 375°F for 25-30 minutes or on a grill at 400°F for 15-20 minutes.
- Open the foil packs carefully to avoid steam. Garnish with parsley and serve hot.
