Baked Huli Huli Chicken Recipe

If you’re craving something deeply savory, sweet, and vibrant with tropical flair, Baked Huli Huli Chicken is the answer. This dish is pure island comfort—the chicken roasts to juicy perfection in a glossy, pineapple-laced glaze, filling your kitchen with irresistible aromas and brightening up even the dreariest weeknight. Best of all, it comes together with just a handful of ingredients, but tastes like it came straight off a Hawaiian beach grill. Once you taste the sticky-sweet, tangy sauce, you’ll understand why Baked Huli Huli Chicken has become a genuine favorite in kitchens everywhere.

Ingredients You’ll Need

The beauty of Baked Huli Huli Chicken is its simplicity: each ingredient truly pulls its weight, building depth, color, and a mouthwatering balance of flavors. Here’s a quick rundown of what you’ll need and why each is absolutely essential to the final dish.

• Chicken Thighs: Bone-in, skin-on thighs guarantee juicy, flavorful meat and that irresistible golden color.
• Pineapple Juice: This adds the signature sweet, tangy base and helps tenderize the chicken as it bakes.
• Soy Sauce: Brings salty depth and umami to balance all that pineapple-inspired sweetness.
• Brown Sugar: Helps caramelize the sauce for sticky-sweet, beautiful glaze on the chicken.
• Ketchup: Adds color, a subtle tang, and ties the sauce together with a mild sweetness.
• Chicken Broth: Deepens the savory flavors and keeps the sauce from getting too thick.
• Fresh Ginger: Grated ginger introduces warm, zesty notes and lifts the sticky sauce.
• Garlic: Minced garlic provides richness and an aromatic layer that brings everything together.
• Sesame Oil: Just a dash imbues the dish with a hint of nuttiness and toasty aroma.
• Cornstarch: Used with water to thicken the sauce perfectly, ensuring it clings to every bite.
• Water: Mixed with cornstarch to form a lump-free slurry for that luscious sauce texture.
• Fresh Pineapple Slices (optional): For garnish, these bring a vibrant pop of color and tropical freshness.
• Green Onions (optional): Sprinkle these on top for a bite of sharpness and a fresh finish.
• Sesame Seeds (optional): Add crunch and a little eye-catching flair to your platter.

How to Make Baked Huli Huli Chicken

Step 1: Arrange the Chicken

Preheat your oven to 375°F (190°C) and grab your largest baking dish. Lay the chicken thighs out in a single layer. Keep the skin side up for that gorgeous golden finish—the skin crisps and seals in the juices, making this Baked Huli Huli Chicken impossibly tender and flavorful.

Step 2: Build the Signature Sauce

Combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil in a saucepan, then bring the mix to a gentle boil over medium heat. Immediately, your kitchen will be filled with sweet-savory aromas. Let the mixture simmer so all those tropical and umami flavors have time to meld together.

Step 3: Thicken the Sauce

After simmering for about 10 minutes, it’s time to give the sauce that crave-worthy, glossy texture. Whisk the cornstarch with water to form a quick slurry—this prevents lumps! Pour it into the bubbling sauce, whisking constantly, until it thickens to coat the back of a spoon. This step is key for that iconic, clingy glaze that makes Baked Huli Huli Chicken so irresistible.

Step 4: Sauce the Chicken

Pour the thickened sauce evenly over your prepared chicken thighs. Be generous; you want every piece glistening and well-coated. The sauce infuses the meat with all that tropical goodness during baking, so don’t be shy.

Step 5: Bake and Baste

Slide the dish into your preheated oven and bake for 45 minutes to an hour. About halfway through, baste the chicken with the sauce pooling in the dish—this step deepens the color and flavor. You’re looking for golden, caramelized skin and an internal temperature of 165°F (74°C). The sweet sauce should bubble around the edges, promising a sticky, flavor-packed finish.

Step 6: Rest and Garnish

Once your Baked Huli Huli Chicken is perfectly cooked, let it rest a few minutes to keep those flavorful juices where they belong. Just before serving, scatter over fresh pineapple slices, slivers of green onion, and a shower of sesame seeds for a dish that’s as stunning as it is delicious.

How to Serve Baked Huli Huli Chicken

Garnishes

The finishing flourishes really take Baked Huli Huli Chicken over the top. Fresh pineapple slices bring a bright, juicy contrast to the sticky glaze, while green onions provide gentle sharpness. Don’t forget a sprinkle of sesame seeds—they add crunch and transform your platter into a thing of beauty.

Side Dishes

This breezy, Hawaiian-inspired chicken is right at home with simple sides: try it with fluffy white rice to soak up that luscious sauce, or coconut rice for an extra dose of tropic. A crisp cabbage slaw, roasted vegetables, or grilled corn all pair perfectly, keeping things fresh and letting the chicken shine.

Creative Ways to Present

Bring a little island magic to your table by serving Baked Huli Huli Chicken family-style on a big platter adorned with pineapple wedges and colorful greens. For a fun twist at parties, cut up the chicken and skewer with pineapple and veggies. Or tuck the juicy meat into soft buns, drizzle with sauce, and top with slaw for a tropical sandwich your guests won’t forget.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Huli Huli Chicken keeps beautifully. Allow chicken to cool, then transfer it (with plenty of sauce) to an airtight container. Store in the fridge for up to 3 days and enjoy quick, flavor-packed meals all week long.

Freezing

This dish is freezer-friendly, making it a fantastic make-ahead option. Cool the chicken completely, then store pieces and sauce in freezer-safe bags or containers. Thaw overnight in the fridge and you’ll have a taste of the islands ready whenever you crave it.

Reheating

To reheat, simply warm leftovers gently in a covered baking dish at 350°F (175°C) until heated through. If you’re in a rush, you can microwave individual pieces (add a splash of water or broth to keep it juicy). Either way, that sticky sauce will come right back to life.

FAQs

Can I use chicken breasts instead of thighs?

Chicken thighs are most traditional (and best for staying juicy), but you can absolutely use bone-in chicken breasts if you prefer. Just check them a little earlier, as they tend to cook faster and dry out more easily than thighs.

Is it possible to grill instead of bake?

Absolutely! Huli Huli Chicken originated on the grill. You can marinate the chicken in the sauce, grill it over medium heat, and baste frequently with extra sauce. The baking method, though, is low-effort and gives you those same sweet, caramelized flavors with hardly any babysitting.

Can I make Baked Huli Huli Chicken ahead of time?

Yes! You can marinate the chicken in the sauce overnight, assemble everything in the baking dish, and keep it covered in the fridge. When ready to eat, just pop it in the oven and bake as directed.

What if I don’t have fresh pineapple?

No worries! Fresh pineapple makes a pretty and tasty garnish, but you can skip it or use canned pineapple slices. Just be sure to drain them well before adding to your platter.

Is there a way to make this dish gluten free?

Swap out regular soy sauce for gluten-free tamari or coconut aminos. Double-check your ketchup and chicken broth as well to ensure they’re gluten free, and you’ll have a delicious allergy-friendly version of Baked Huli Huli Chicken.

Final Thoughts

You don’t have to hop on a plane to experience a little island sunshine—just whip up a pan of Baked Huli Huli Chicken and watch everyone light up after the first bite. It’s truly a crowd-pleaser, a weeknight hero, and a guaranteed way to make dinner feel special. Give it a try and let your kitchen turn into your own slice of paradise!

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