If you’re craving bold tropical flavors that instantly transport you to the islands, this Baked Huli Huli Chicken with Pineapple Glaze is the dish for you. Juicy chicken thighs are roasted until golden and tender, then smothered in a glossy, sweet-savory Hawaiian glaze made with pineapple juice, brown sugar, soy sauce, and a kick of fresh ginger. The result? A melt-in-your-mouth meal that balances smoky caramelization with fruity sweetness, perfect for family dinners, potlucks, or backyard parties.

Unlike traditional grilled Huli Huli chicken, this oven-baked version is simple enough for weeknights yet impressive enough to serve as party food. The glaze is sticky, tangy, and aromatic, coating every bite of chicken with irresistible flavor. Pair it with fluffy rice, roasted vegetables, or grilled pineapple, and you’ve got a comfort food classic with a tropical twist.

Why You’ll Love This Recipe

Juicy, flavorful chicken: Bone-in thighs stay tender and moist, even after long baking.
Sweet and savory glaze: Pineapple juice, soy sauce, and brown sugar make the perfect tropical sauce.
Family-friendly: Loved by both kids and adults, making it a go-to weeknight dinner.
Easy prep: Minimal steps and pantry-friendly ingredients.
Versatile dish: Works as a hearty dinner, meal prep option, or party centerpiece.
Authentic tropical vibes: Inspired by Hawaiian flavors, it’s like a vacation on your plate.

Ingredient Breakdown

Chicken thighs: Bone-in, skin-on cuts create maximum juiciness and crisp skin.
Pineapple juice: The base of the glaze, tenderizing the chicken while adding tropical sweetness.
Soy sauce: Brings deep umami and balances the sweetness with saltiness.
Brown sugar: Caramelizes during baking, giving a sticky, rich finish.
Ketchup: Adds tangy acidity and body to the glaze.
Chicken broth: Rounds out the savory flavor.
Fresh ginger: Provides warmth and a zesty bite.
Garlic: Enhances aroma and depth.
Sesame oil: Adds nutty, toasty undertones.
Cornstarch slurry: Thickens the sauce so it clings beautifully to the chicken.
Optional garnishes: Fresh pineapple slices, sesame seeds, and green onions for presentation.

Pro Tips for Perfect Results

Pat chicken dry before baking: This ensures the skin turns golden and crisp instead of soggy.
Marinate if possible: Let the chicken sit in some of the glaze for 30 minutes to boost flavor.
Baste mid-bake: Brushing the chicken with glaze halfway through gives a glossy, caramelized finish.
Use an instant-read thermometer: Cook to 165°F to guarantee juicy chicken without overbaking.
Broil at the end for crispiness: A quick 2–3 minutes under the broiler crisps the skin and caramelizes the glaze further.

Ingredient Swaps or Variations

Protein swap: Try chicken drumsticks, wings, or even boneless breasts. Pork tenderloin also pairs beautifully with this glaze.
Make it spicy: Add sriracha, chili flakes, or a splash of hot sauce for heat.
Different sweeteners: Replace brown sugar with honey or maple syrup for a different depth of sweetness.
Soy-free option: Use coconut aminos for a gluten- and soy-free version.
Grilled version: Take it outdoors by grilling the chicken and brushing it with the glaze for authentic smoky flavor.

Serving Suggestions

This Baked Huli Huli Chicken with Pineapple Glaze is versatile and pairs with many sides:

Serve over steamed jasmine rice to soak up the extra glaze.
Pair with grilled or roasted pineapple for a tropical touch.
Add a crisp Asian-style slaw for freshness and crunch.
Round out the meal with garlic butter green beans or roasted broccoli.
For a party spread, serve alongside Hawaiian rolls and mac salad for an island-inspired feast.

Make Ahead + Storage Tips

Make ahead: Mix the glaze a day in advance and store it in the fridge. Simply reheat and pour over the chicken when ready to bake.
Refrigerate leftovers: Keep cooked chicken in an airtight container for up to 4 days.
Freeze for later: Place cooled chicken and sauce in freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in the oven at 350°F covered with foil to prevent drying out, or reheat in a skillet with extra sauce.

Cultural or Historical Notes

Huli Huli chicken originated in Hawaii in the 1950s, when a local farmer popularized grilling whole chickens over an open flame while basting them with a soy-pineapple glaze. “Huli” means “turn” in Hawaiian, referencing the rotation of the chicken as it grilled. Traditionally cooked over kiawe wood, this dish became a symbol of Hawaiian comfort food and a staple at fundraisers, parties, and roadside stands. This baked version captures the same sweet-savory balance without the need for a grill, making it accessible to home cooks everywhere.

Frequently Asked Questions (FAQ)

Can I use boneless chicken instead?
Yes, but reduce the cooking time to 25–30 minutes since boneless cuts cook faster.

How do I know when the chicken is done?
Use a thermometer. The safe internal temperature for chicken is 165°F.

Can I make this recipe ahead of time?
Yes! You can prep the glaze up to 2 days in advance and refrigerate. Bake the chicken fresh for best results.

What can I use instead of pineapple juice?
Orange juice or apple juice works as a substitute, though pineapple is traditional.

Is this recipe gluten-free?
It can be! Swap soy sauce for tamari or coconut aminos to keep it gluten-free.

Baked Huli Huli Chicken with Pineapple Glaze

Emily