Preparation:
Set the chicken thighs in a baking tray and preheat the oven to 375°F (190°C).
Stir together pineapple juice, brown sugar, soy sauce, ketchup, chicken broth, garlic, ginger, and sesame oil in a saucepan. Heat through to a low boil.
Simmer until the sauce just begins to thicken, ten minutes.
Stir a slurry of cornflour and water into the sauce until it thickens.
Coat the chicken well with the sauce.
The sauce should caramelize and the chicken should be cooked through to 165°F (74°C) after 45 to 60 minutes in the oven. Midway through, give it a taste.
Rest it before serving, topped with green onions, sesame seeds, and pieces of pineapple.
Variations and Advice:
Cook boneless, skinless chicken thighs or breasts for a lighter dish, adjusting cooking time.
To get more flavor, marinade the chicken in the sauce ahead of time.
For a fiery kick, use red pepper flakes or Sriracha.
For an other tropical twist, try substituting mango nectar for pineapple juice.
Grill the chicken only for a little smokey finish.
This adaptable sauce is excellent as a glaze over grilled vegetables or over ribs.
With this simple-to-follow Baked Huli Huli Chicken dish, which combines classic flavor with contemporary ease, rediscover the pleasure of Hawaiian cuisine.
