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Hawaiian Baked Chicken

Tender chicken thighs glazed in a perfect balance of sweet pineapple and tangy soy sauce that creates pure comfort food magic with island flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs (bone-in, skin-on)
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup pineapple chunks
  • 2 green onions, chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method
 

  1. Whisk together pineapple juice, soy sauce, brown sugar, minced garlic, rice vinegar, and grated ginger in a large bowl.
  2. Pat chicken thighs dry and season with salt and pepper. Place them in the marinade, turning to coat completely. Let them marinate for at least 30 minutes, or refrigerate up to 24 hours.
  3. Preheat your oven to 400°F. Remove chicken from marinade, reserving the liquid for later. Place chicken skin-side up in a 9x13 baking dish.
  4. Scatter sliced bell peppers and pineapple chunks around the chicken.
  5. Bake for 35-40 minutes until chicken reaches 165°F internal temperature and skin turns golden brown.
  6. While chicken bakes, pour reserved marinade into a saucepan. Bring to a boil, then simmer for 10 minutes. Mix cornstarch with water and stir into the sauce. Cook until thickened, about 2-3 minutes.
  7. Brush the thickened glaze over the baked chicken and garnish with chopped green onions. Let rest for 5 minutes before serving.

Notes

Marinate the chicken overnight for deeper flavors. Pat chicken dry before marinating to ensure proper browning. Don't overcrowd the pan as this steams rather than bakes the chicken. Never use raw marinade as finishing sauce without boiling first. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in 350°F oven to maintain crispy skin.