DinnerMain Course

Baked Hawaiian Chicken

Name: Baked Hawaiian Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs bone-in, skin-on chicken thigh; 240 ml canned pineapple juice; 80 ml soy sauce; 60 g brown sugar packed; 60 ml ketchup; 30 ml rice vinegar; 3 clove garlic minced; 1 pcs ginger peeled and finely grated; 1 tbsp cornstarch; 2 pcs green onion thinly sliced (optional); 1 tsp sesame seed toasted (optional)

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

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

71%Score

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

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a 175°C (350°F) oven or in the microwave until warmed through.