Baked Hawaiian Chicken
A simple and delicious weeknight meal featuring tender baked chicken thighs in a sweet and tangy glaze. The sauce, made with pineapple juice, soy sauce, and ginger, creates a flavorful coating that everyone will enjoy.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 663 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcsbone-in, skin-on chicken thigh
sauce
- 240 mlcanned pineapple juice
- 80 mlsoy sauce
- 60 gbrown sugar, packed
- 60 mlketchup
- 30 mlrice vinegar
- 3 clovegarlic, minced
- 1 pcsginger, peeled and finely grated
- 1 tbspcornstarch
garnish
- 2 pcsgreen onion, thinly sliced(optional)
- 1 tspsesame seed, toasted(optional)
Equipment
tongs · mixing bowl · cutting board · knife · whisk · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
- 2
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and cornstarch until the sauce is smooth and no lumps remain.
About 5 min
Cook’s note: Whisking the cornstarch in with the cold liquids first prevents it from clumping when heated.
- 3
Pat the chicken thighs dry with a paper towel and arrange them in a single layer inside a 9x13 inch (23x33 cm) baking dish.
About 5 min
Cook’s note: Drying the chicken helps the skin get crispier during baking.
- 4
Pour the prepared sauce evenly over the chicken thighs in the dish.
- 5
Place the dish in the preheated oven and bake for 30 minutes.
About 30 min
- 6
Carefully remove the dish from the oven and use tongs to flip each chicken thigh over, spooning some of the pan sauce over the top.
About 2 min
Cook’s note: Flipping the chicken ensures it cooks evenly and both sides get coated in the thickening glaze.
- 7
Return the dish to the oven and bake for another 25-30 minutes, until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
About 28 min
- 8
Remove from the oven and let the chicken rest in the dish for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices to redistribute, resulting in more tender chicken.
- 9
Sprinkle with sliced green onions and toasted sesame seeds just before serving, if desired.
Per serving
Nutrition
- Calories
- 662.9kcal
- Protein
- 67.3g
- Carbs
- 31.7g
- Fat
- 28.3g
- Fibre
- 0.9g
- Sugar
- 25.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a 175°C (350°F) oven or in the microwave until warmed through.
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