Baked Huli Huli Chicken with Pineapple Glaze -

Baked Huli Huli Chicken thighs in a pan with sticky pineapple soy glaze, topped with pineapple rings and green onions.

Baked Huli Huli Chicken with Pineapple Glaze

Sweet, sticky, and packed with island flavor — this baked Huli Huli chicken is juicy on the inside with a glossy pineapple glaze that caramelizes beautifully in the oven. An easy Hawaiian-inspired dinner that tastes like a vacation on a plate.

🛒 Ingredients (Serves 4)

For the chicken

2 lb chicken thighs or drumsticks (bone-in, skin-on preferred)

Salt & black pepper, to taste

Pineapple rings (fresh or canned, drained)

For the Huli Huli pineapple glaze

¾ cup pineapple juice

½ cup soy sauce (low sodium)

⅓ cup brown sugar

¼ cup ketchup

2 tbsp honey

2 cloves garlic, minced

1 tsp fresh ginger, grated (or ½ tsp ground ginger)

1 tbsp cornstarch + 1 tbsp water (slurry)

For garnish

Fresh parsley or green onions, chopped

👩‍🍳 Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Season chicken with salt and pepper and arrange in the dish.

Make the glaze:

In a saucepan, whisk pineapple juice, soy sauce, brown sugar, ketchup, honey, garlic, and ginger.

Bring to a simmer over medium heat.

Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy.

Pour glaze over the chicken, coating well.

Add pineapple rings on top of each piece of chicken.

Bake uncovered for 40–45 minutes, basting once halfway through, until chicken is cooked through and caramelized.

(Optional) Broil 2–3 minutes for extra sticky, charred edges.

Garnish with parsley or green onions and serve hot.

🍽️ Serving Suggestions

Serve with steamed white rice or coconut rice

Add roasted veggies or a simple cucumber salad

Perfect with Hawaiian rolls on the side