This sweet and savory Huli Huli Chicken is baked to perfection and topped with fresh pineapple slices, glazed with a tangy pineapple sauce. The tropical twist on your traditional chicken dinner will surely impress your family and friends. With the bold flavors of soy sauce, ginger, garlic, and pineapple, this dish brings a delightful island-inspired taste to your table!

Why You’ll Love This Recipe

Huli Huli Chicken with Pineapple is a flavorful dish that combines the savory goodness of chicken with a sweet, tangy glaze. The marinade, made with a blend of soy sauce, pineapple juice, ginger, and garlic, infuses the chicken with incredible flavor. Topping the chicken with juicy pineapple slices adds a refreshing and tropical element that enhances the overall taste. It’s an easy-to-make recipe that brings the flavors of Hawaii straight to your kitchen! Baked Huli Huli Chicken with Pineapple

Ingredients

4-6 boneless, skinless chicken thighs
½ cup soy sauce
½ cup ketchup
½ cup brown sugar
¼ cup rice vinegar
½ cup fresh pineapple juice
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
¼ teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
4-6 fresh pineapple slices
Sliced green onions and sesame seeds for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Marinade

In a bowl, whisk together the soy sauce, ketchup, brown sugar, rice vinegar, pineapple juice, minced garlic, grated ginger, sesame oil, and black pepper.

Marinate the Chicken

Place the chicken thighs in a large zip-lock bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for enhanced flavor.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Bake the Chicken

Remove the chicken from the marinade and place it in a baking dish. Reserve the marinade.
Arrange a slice of pineapple on top of each chicken thigh.

Prepare the Sauce

Pour the reserved marinade into a saucepan. Bring to a boil, then reduce the heat to simmer. Mix cornstarch with water to create a slurry and add it to the sauce to thicken. Cook for about 2-3 minutes until it thickens.

Bake and Glaze

Bake the chicken and pineapple for 25-30 minutes, or until the chicken is cooked through and no longer pink inside. Brush some of the thickened sauce over the chicken during the last 5 minutes of baking to enhance the glaze.

Serve

Garnish with sliced green onions and sesame seeds before serving.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy Kick: Add a sliced jalapeño or a teaspoon of chili paste to the marinade for an added spicy kick.
Chicken Breasts: If you prefer, you can substitute boneless, skinless chicken breasts for the thighs, though thighs tend to remain juicier.
Pineapple Variation: If you don’t have fresh pineapple slices, you can use canned pineapple, but make sure to drain it well.
Grilled Version: For a smoky flavor, try grilling the chicken instead of baking it. Simply brush the thickened sauce onto the chicken during the last few minutes of grilling.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken in the microwave for 1-2 minutes or reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but keep in mind they may cook faster and could dry out more easily. Chicken thighs are preferred for their juiciness.

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 2 hours. However, marinating it overnight will give you even more flavor.

Can I make this recipe with bone-in chicken?

Yes, you can use bone-in chicken, but it will take longer to cook. Bone-in chicken will need an additional 10-15 minutes of baking time, so be sure to check the internal temperature (165°F/74°C).

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C), and the juices run clear. You can also check by cutting into the thickest part of the chicken; it should no longer be pink inside.

Can I freeze the chicken after marinating?

Yes, you can freeze the marinated chicken for up to 3 months. Be sure to place the chicken and marinade in a sealed bag or container. Thaw overnight in the fridge before cooking.

What can I serve with this dish?

Huli Huli Chicken pairs well with steamed rice, sautéed vegetables, or a fresh salad. You can also serve it with a side of grilled pineapple for extra tropical flair.

Can I make the sauce thicker?

Yes, if you prefer a thicker sauce, simply add more cornstarch mixed with water to your marinade. Let it simmer longer if needed.

Can I grill the chicken instead of baking it?

Absolutely! Grilling the chicken will give it a smoky flavor. Brush the thickened sauce onto the chicken during the last few minutes of grilling to achieve the perfect glaze.

Can I make this dish ahead of time?

You can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. Bake it right before serving for the freshest results.

Can I use store-bought pineapple juice?

Yes, store-bought pineapple juice works perfectly in this recipe. Just make sure it’s 100% pineapple juice for the best flavor.

Conclusion

Baked Huli Huli Chicken with Pineapple is a delightful tropical dish that brings bold, savory, and sweet flavors together in one simple meal. With the perfect balance of tangy pineapple, savory soy sauce, and a hint of ginger, this dish is guaranteed to impress. Whether you’re making it for a family dinner or a special occasion, this easy-to-follow recipe will have everyone asking for seconds!