Ingredients
Scale
- 3 lbs chicken thighs (bone-in, skin-on)
- 1 fresh pineapple (cored and sliced into rings)
- ¾ cup pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup ketchup
- ¼ cup rice vinegar
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 2 tablespoons sesame oil
Instructions
- Prepare the marinade by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil in a medium bowl.
- Reserve 1 cup of marinade for basting later. Place the chicken thighs in a zip-top bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 425°F (220°C) or prepare your grill for medium-high heat.
- Bake the chicken on a lined baking sheet for 25 minutes.
- While baking, bring the reserved marinade to a boil in a small saucepan and simmer until thickened (5-7 minutes).
- Add pineapple rings around the chicken after 25 minutes and brush both with the reduced glaze.
- Return to the oven for an additional 15-20 minutes, basting every 5 minutes until cooked through (internal temperature should reach 165°F/74°C).
- Let rest for 5 minutes before garnishing with sliced green onions and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 20g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg