Baked Huli Huli Chicken

A Hawaiian-inspired twist on classic roasted chicken—tender, flavorful pieces baked in a sweet and savory glaze made with pineapple, soy, ginger, and garlic. It delivers all the deliciousness of traditional Huli Huli chicken without needing to grill.

Why You’ll Love This Recipe

I love how this baked version brings those irresistible Hawaiian flavors—and that caramelized, sticky-sweet glaze—to my kitchen, even when I’m not firing up the grill. It’s easy to prepare, perfect for entertaining, and always impresses with its bold, tropical taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bone-in, skin-on chicken thighs or breasts

• pineapple juice

• soy sauce (or tamari)

• ketchup

• brown sugar

• fresh ginger, minced

• garlic, minced

• rice vinegar or apple cider vinegar

• sesame oil

• optional: crushed red pepper flakes or Sriracha for heat

• green onions and toasted sesame seeds (for garnish)

directions

1. I preheat my oven to 400 °F (200 °C) and line a baking dish or sheet with foil for easy cleanup.

2. I whisk together pineapple juice, soy sauce, ketchup, brown sugar, minced ginger, garlic, vinegar, and sesame oil in a bowl until smooth (tasting and adjusting the balance of sweet, tangy, salty).

3. I pat the chicken dry, season lightly with salt and pepper, then arrange the pieces skin-side up in the baking dish.

4. I pour about half the glaze over the chicken, ensuring the skin is well coated, and reserve the rest for basting.

5. I bake for 25 minutes, then baste the chicken with more glaze and continue baking for another 10–15 minutes, or until the internal temperature reaches 165 °F (74 °C) and the skin is sticky and caramelized.

6. I broil for 2–3 minutes at the end—keeping a close eye to avoid burning—until the glaze bubbles and the edges are beautifully charred.

7. I let the chicken rest for 5 minutes, then spoon any pan juices or glaze over the top and garnish with green onions and toasted sesame seeds before serving.

Servings and timing

• Serves 4–6 people, depending on portion size.

• Prep time: 10 minutes

• Cook time: 35–40 minutes (including basting and broiling)

• Total time: approximately 45–50 minutes

Variations

• Spicy glaze: I stir in Sriracha or add crushed red pepper flakes to the glaze for a spicy kick.

• Grilled fusion: If I want that extra char, I finish the chicken on a hot grill for a couple of minutes after baking.

• Pineapple slices: I add fresh pineapple rings in the last 10 minutes of baking to soak up the glaze and caramelize.

• Low‑sodium version: I swap soy sauce for low‑sodium or use coconut aminos for a lighter salt level.

storage/reheating

I refrigerate any leftovers (meat and glaze separately) in airtight containers for up to 4 days. To reheat, I warm the chicken in a 350 °F (175 °C) oven for about 10–12 minutes, brushing on extra glaze to restore moisture. It also reheats well in an air fryer at 350 °F for 5–7 minutes.

FAQs

What cut of chicken works best?

I prefer bone‑in, skin‑on thighs for juiciness, but drumsticks or breasts work too. Dark meat stays more tender and flavorful under the sweet glaze.

Can I make this gluten-free?

Yes—I use tamari or coconut aminos instead of soy sauce, and the rest of the ingredients are naturally gluten-free.

How can I tell when it’s done?

I insert an instant‑read thermometer into the thickest part—165 °F (74 °C) is the safe internal temperature. The juices should run clear, and the glaze should be bubbly.

Can I prepare the glaze ahead of time?

Definitely—I make the glaze up to 24 hours ahead and store it in the fridge. I just warm it to room temperature before using.

What sides pair well with this dish?

I love serving it with coconut rice, pineapple fried rice, steamed broccoli, coleslaw, or a crisp green salad to balance the sweet, savory chicken.

Conclusion

This baked Huli Huli chicken recipe brings the vibrant flavors of Hawaii straight to my oven. With its sweet-tangy glaze, tender meat, and that just-right caramelized finish, it’s a guaranteed crowd-pleaser any night of the week.