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.

Print

Baked Huli Huli Chicken

Baked Huli Huli Chicken

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A Hawaiian-inspired baked chicken dish glazed in a sweet, tangy blend of pineapple, soy, ginger, and garlic—tender, juicy, and packed with tropical flavor without needing to grill.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Ingredients

  • 2.53 lb bone-in, skin-on chicken thighs or breasts
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce (or tamari)
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon sesame oil
  • Optional: 1/4 teaspoon crushed red pepper flakes or 1 teaspoon Sriracha
  • Garnish: sliced green onions and toasted sesame seeds

Instructions

  1. Preheat oven to 400 °F (200 °C) and line a baking dish or sheet with foil.
  2. In a bowl, whisk pineapple juice, soy sauce, ketchup, brown sugar, ginger, garlic, vinegar, and sesame oil until smooth. Add optional heat if desired.
  3. Pat chicken dry and season lightly with salt and pepper. Arrange skin-side up in the baking dish.
  4. Pour half the glaze over chicken, coating the skin well. Reserve the rest for basting.
  5. Bake for 25 minutes. Baste with more glaze and continue baking for 10–15 minutes, until internal temperature reaches 165 °F (74 °C).
  6. Optional: Broil for 2–3 minutes until glaze bubbles and edges are caramelized. Watch closely to avoid burning.
  7. Let rest 5 minutes. Spoon pan juices or reserved glaze over the chicken and garnish with green onions and sesame seeds.

Notes

  • Use thighs for juicier results, but breasts or drumsticks work too.
  • Add pineapple slices for a sweet, caramelized touch.
  • Make the glaze ahead of time and refrigerate up to 24 hours.
  • Reheat leftovers in oven or air fryer for best texture.
  • Serve with coconut rice, pineapple fried rice, or crisp greens.

Nutrition

  • Serving Size: 1 thigh with glaze
  • Calories: 310
  • Sugar: 10g
  • Sodium: 560mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0g
  • Protein: 25g
  • Cholesterol: 110mg

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