– 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)


  1. Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a single layer in a large baking dish.
  2. In a saucepan, combine the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil over medium heat. Bring the mixture to a low boil.
  3. Simmer the sauce for 10 minutes, occasionally stirring, until slightly thickened.
  4. In a small bowl, whisk together the cornstarch and water. Pour this slurry into the simmering sauce, whisking constantly until the sauce has thickened enough to coat the back of a spoon.
  5. Pour the sauce over the chicken thighs, ensuring they are well coated.
  6. Bake in the preheated oven for 45 minutes to an hour, until the chicken registers an internal temperature of 165°F (74°C) and the sauce is bubbling and caramelized. Baste the chicken with sauce halfway through cooking for extra flavor.
  7. Remove from the oven and let it rest for a few minutes before serving.
  8. Garnish with pineapple slices, sliced green onions, and sesame seeds before serving.

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