1. Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a single layer in a large baking dish.
2. In a saucepan, combine the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil over medium heat. Bring the mixture to a low boil.
3. Simmer the sauce for 10 minutes, occasionally stirring, until slightly thickened.
4. In a small bowl, whisk together the cornstarch and water. Pour this slurry into the simmering sauce, whisking constantly until the sauce has thickened enough to coat the back of a spoon.
5. Pour the sauce over the chicken thighs, ensuring they are well coated.
6. Bake in the preheated oven for 45 minutes to an hour, until the chicken registers an internal temperature of 165°F (74°C) and the sauce is bubbling and caramelized. Baste the chicken with sauce halfway through cooking for extra flavor.
7. Remove from the oven and let it rest for a few minutes before serving.
8. Garnish with pineapple slices, sliced green onions, and sesame seeds before serving.
Variations & Tips:
– If you’re seeking a lighter version, feel free to use boneless, skinless chicken breasts or thighs; just adjust the cooking time accordingly, as they may cook faster.
– Marinate the chicken in some of the sauce for a few hours, or overnight, for deeper flavor penetration. Reserve some sauce for basting and serving.
– Turn up the heat by adding a dash of Sriracha or crushed red pepper flakes to the sauce, if desired.
– No pineapple juice? Mango nectar makes for a compelling substitute that still maintains the tropical vibe.
– For a smoky dimension, finish the chicken on the grill for a few minutes on each side to mimic the traditional Huli Huli BBQ experience.
