Baked Huli Huli Chicken

Baked Huli Huli Chicken fills your kitchen with the vibrant aroma of the Hawaiian islands, blending juicy chicken with a sweet tangy sauce that coats every bite. This crowd-pleasing dish lets you enjoy classic luau flavors at home without the need for a grill or rotisserie. Perfect for weeknight dinners or festive occasions, it is the kind of recipe that keeps everyone coming back for seconds and even tastes better the next day.

I first tried this after a rainy weekend when I needed to brighten the dinner table at home. It instantly became a favorite and whenever I make it now my family always requests pineapple on the side.

Ingredients

• Chicken thighs: bone-in skin-on for the juiciest result and the skin caramelizes beautifully in the oven
• Pineapple juice: brings the signature tropical sweetness choose a pure juice for best flavor
• Soy sauce: savory and salty base that balances the sweetness select low sodium if you prefer less salt
• Brown sugar: adds rich molasses notes and helps create caramelization make sure to use fresh soft sugar
• Ketchup: brings body and extra tang look for varieties without corn syrup when possible
• Chicken broth: rounds out the sauce and keeps it from becoming too thick use homemade or low sodium store bought
• Fresh ginger: grated for a punch of spicy warmth firm knobs with smooth skin are freshest
• Garlic cloves: freshly minced for aromatic depth use plump unblemished cloves
• Sesame oil: infuses a nutty background aroma toasted sesame oil gives the best flavor
• Cornstarch and water: to thicken the sauce together mix until smooth before adding
• Fresh pineapple slices: for garnish optional but add juicy bursts of sweetness fresh ripe pineapple is best
• Green onions: sliced as garnish for a peppery crunch bright green stalks are ideal
• Sesame seeds: as garnish optional for a subtle crunch choose untoasted for the mildest taste

Step-by-Step Instructions

Prepare the Chicken:

Lay the chicken thighs in a single layer in a large baking dish this will help each piece get evenly coated with the sauce and allow for even cooking

Make the Sauce:

Combine pineapple juice soy sauce brown sugar ketchup chicken broth grated ginger minced garlic and sesame oil in a saucepan over medium heat whisk together and let it come to a low boil

Simmer and Thicken:

Let the sauce simmer gently for ten minutes stirring occasionally to prevent sticking this concentrates the flavors and reduces the sauce slightly

Make Cornstarch Slurry:

Mix the cornstarch and water in a small bowl until smooth this step ensures there are no lumps before you add it to the hot sauce

Thicken the Sauce:

While whisking the simmering sauce pour in the cornstarch mixture and keep stirring until the sauce thickens enough to coat the back of a spoon this creates a glossy glaze

Sauce the Chicken:

Pour the thickened sauce evenly over the chicken thighs making sure every piece gets a generous coating for balanced flavor

Bake and Baste:

Place the dish in a preheated oven at 375 degrees Fahrenheit bake for forty five minutes to one hour basting the chicken with sauce halfway through to build layers of flavor and a sticky caramelized finish

Rest and Garnish:

Let the chicken rest for several minutes after baking this helps the juices redistribute before serving garnish with fresh pineapple slices green onions and sesame seeds if you like

Save

My favorite part of this recipe has to be the fresh ginger It adds a warmth that lifts the whole dish and reminds me of family vacations spent trying foods from towns all over the island Once I saw my kids sneak more sauce onto their rice I knew this one was a keeper

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days The sauce helps keep the chicken moist when reheated For longer storage freeze cooked chicken and sauce in sealed containers then thaw in the fridge and warm gently

Ingredient Substitutions

Boneless skinless chicken thighs or breasts can be swapped just watch the cook time and do not overbake For the sauce if you run out of pineapple juice mango nectar works beautifully and gives a slightly different fruitiness

Serving Suggestions

Spoon extra sauce over fluffy jasmine or basmati rice A crisp green salad makes an excellent fresh side and classic Hawaiian macaroni salad pairs well too Add grilled pineapple or roasted veggies for even more tropical flair

Cultural Context

Huli Huli means to turn in Hawaiian a nod to the traditional rotisserie style Modern versions like this baked one let anyone at home enjoy the iconic sweet savory flavor with minimal fuss

Recipe FAQs

→ What cut of chicken works best?

Bone-in, skin-on chicken thighs offer juicy texture and rich flavor, but boneless thighs or breasts can be used for lighter options. Adjust baking time for thinner cuts.

→ How can I deepen the flavor of the dish?

Marinate the chicken in the sauce for several hours or overnight to allow the flavors to penetrate. Reserve some sauce for basting mid-bake.

→ Is a grill necessary for authentic flavor?

While traditional Huli Huli chicken is grilled, baking provides excellent results. For a smoky touch, finish chicken under a broiler or on a grill for a few minutes.

→ Can I substitute pineapple juice?

Mango nectar is a great substitute, delivering a different but equally tropical sweetness. Adjust quantity as desired.

→ Which sides pair well with this dish?

Serve with jasmine rice, green salad, creamy macaroni salad, or grilled pineapple to complement the sweet-savory chicken flavors.

→ Is the sauce suitable for other proteins?

Absolutely! The sauce is delicious on ribs or as a glaze for grilled vegetables, delivering that signature tangy-sweet kick.