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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.

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