Baked Huli Huli Chicken

If your weeknights are anything like mine—jam-packed with laundry piles, email pings, and the eternal “What’s for dinner?”—then Baked Huli Huli Chicken is about to become your new BFF. Juicy, flavor-packed, and bursting with tropical vibes, this oven-baked version of the beloved Hawaiian dish gives you that sweet-savory BBQ punch without even touching the grill.

It’s like a vacation on a sheet pan—and yes, you’re invited.

Why You’ll Love This Baked Huli Huli Chicken

Here’s the thing: we’re all juggling a million hats. But dinner shouldn’t be another stressor. This Baked Huli Huli Chicken brings bold flavor with barely any fuss. It’s got:

• Sticky-sweet pineapple glaze (hello, tropical vibes )
• Crispy, golden skin thanks to the oven’s magic
• A marinade that doubles as a caramelized sauce (because we love a two-in-one)
• Almost no hands-on time (so you can finally finish that episode of whatever you’re pretending not to binge)

Plus, if you’ve got picky eaters? They’re gonna love it. My kids licked their plates. Literally. I won’t name names… but it happened.

Ingredients You’ll Need

You probably already have most of these on hand. If not, one quick grocery run and you’re golden:

• 3 pounds of chicken thighs, bone-in, skin-on (because flavor lives in the bones!)
• 1 cup pineapple juice (canned or fresh is fine)
• 1/2 cup soy sauce (low-sodium works too)
• 1/2 cup packed brown sugar (adds that rich, molasses sweetness)
• 1/3 cup ketchup (the secret tangy-sweet weapon)
• 1/4 cup chicken broth
• 2 tablespoons fresh grated ginger
• 2 garlic cloves, minced
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch + 1 tablespoon water (for thickening)
• Garnish options: pineapple slices, sliced green onions, sesame seeds

How to Make Baked Huli Huli Chicken

Set aside about 10 minutes to prep and let your oven handle the rest. Seriously, this one’s easy-peasy.

1. Preheat your oven to 375°F (190°C). Lay your chicken thighs in a single layer in a large baking dish. Skin side up = crispy golden goodness.
2. Make the Huli Huli sauce:
   In a saucepan, stir together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Bring to a simmer over medium heat and let it bubble gently for 10 minutes. You’ll smell that magic happening—just don’t taste too early or you’ll want to drink it (ask me how I know).
3. Thicken the sauce:
   Mix cornstarch and water in a tiny bowl (this is your slurry), then whisk it into the simmering sauce. In 1–2 minutes, it’ll thicken to glossy, sticky perfection.
4. Coat the chicken:
   Pour the sauce over the chicken thighs, spooning some underneath too. Every piece deserves the love.
5. Bake it:
   Pop the dish in the oven for 45 minutes to 1 hour, or until the chicken hits 165°F internally and the sauce is bubbling and caramelized. Baste halfway through with the pan juices—it makes all the difference.
6. Rest and garnish:
   Let it rest for a few minutes (hardest part, I know), then top with pineapple slices, green onions, and sesame seeds. Voilà!

Tips for Next-Level Baked Huli Huli Chicken

• Want crispier skin? Broil the chicken for the last 2–3 minutes. Keep a close eye so it doesn’t go from caramelized to cremated.
• Don’t skip the basting. It helps build that sticky glaze we all love.
• Marinate ahead: Got an extra 30 minutes before baking? Let the chicken sit in the sauce to soak in more flavor.
• Serve with: Steamed rice, roasted veggies, or grilled pineapple slices for full-on island vibes.

A Quick Story Behind This Chicken Magic

The first time I made Huli Huli Chicken, it was on the grill… in the rain. Yes, actual rain. My husband was holding an umbrella, I was flipping thighs, and my toddler was yelling “chicken smells yummy!” from the porch. We all ended up drenched—but dinner was divine.

This baked version? Just as good and much drier.

FAQs About Baked Huli Huli Chicken

Conclusion

Baked Huli Huli Chicken is the weeknight dinner you didn’t know you were missing. Sweet, savory, and sticky in all the right ways, it brings bold island flavor straight to your table—no grill required. So next time you’re craving something cozy yet exciting, give this recipe a go. You just might hear your family say, “Can we have this again tomorrow?”

Trust me, they will. 💛

Explore More Chicken Magic Favorites

If the Baked Huli Huli Chicken left your taste buds doing a happy hula, then you’re in for a treat! Here are a few more crave-worthy chicken recipes that pack just as much flavor, each offering a fresh twist for your weekly meal plan. These dishes are easy to make, crowd-pleasing, and bring that same satisfying balance of comfort and creativity you love.

• Craving more sweet and savory island-inspired meals? Don’t miss this Grilled Huli Huli Chicken for a smoky backyard version of today’s recipe.
• If bold and zesty is your vibe, you’ll want to try Sweet and Spicy Sticky Chicken—perfect for those who love a little heat with their sweet.
• Looking for a low-effort, flavor-packed dinner? This Slow Cooker Cilantro Lime Chicken is a total lifesaver on busy weeknights.
• Take your taste buds on a tropical vacation with Pineapple Chicken and Rice—another fruity and fabulous dish that’s weeknight-approved.

Whether you’re exploring tropical flavors or need a simple slow-cooker hero, Chicken Magic Recipes has a chicken dish for every mood. Happy cooking, and don’t forget to share what you whip up!

Baked Huli Huli Chicken

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• Author: Aneta
• Total Time: 1 hour 5 minutes
• Yield: 6 servings

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Description

This Baked Huli Huli Chicken is a sweet and savory Hawaiian-inspired dish that’s oven-roasted to perfection. Juicy chicken thighs are glazed with a pineapple-soy sauce mixture, then baked until sticky, caramelized, and bursting with flavor. It’s a family favorite that brings big tropical taste with minimal effort!

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Ingredients

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• 3 pounds of chicken thighs, bone-in, skin-on

• 1 cup pineapple juice

• 1/2 cup soy sauce

• 1/2 cup brown sugar, packed

• 1/3 cup ketchup

• 1/4 cup chicken broth

• 2 tablespoons fresh ginger, grated

• 2 garlic cloves, minced

• 2 teaspoons sesame oil

• 1 tablespoon cornstarch

• 1 tablespoon water

• Fresh pineapple slices, for garnish (optional)

• Green onions, sliced for garnish (optional)

• Sesame seeds, for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.

2. In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, garlic, and sesame oil over medium heat. Bring to a low boil.

3. Simmer for 10 minutes, stirring occasionally, until slightly thickened.

4. In a small bowl, whisk cornstarch and water. Slowly whisk into sauce until it thickens.

5. Pour sauce over chicken, coating each piece well.

6. Bake for 45 minutes to 1 hour, or until internal temp reaches 165°F (74°C) and sauce is caramelized. Baste halfway through.

7. Let rest a few minutes. Garnish with pineapple slices, green onions, and sesame seeds if desired. Serve warm.

Notes

For crispier skin, broil for the last 2–3 minutes.
You can marinate the chicken in the sauce for 30 minutes before baking for extra flavor.
Leftovers keep well in the fridge for up to 4 days.
Works great with rice, grilled veggies, or even inside tacos!

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Dinner
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 395 kcal
• Sugar: 14 g
• Sodium: 780 mg
• Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 29 g
• Cholesterol: 135 mg