Ingredients:
3 pounds 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)
Directions:
Preheat oven to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.
In a saucepan, mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and
sesame oil. Heat over medium to a low boil.
Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Whisk cornstarch and water in a small bowl to make a slurry. Stir into the sauce, whisking until thickened.
Pour sauce over chicken, coating thoroughly.
Bake for 45-60 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sauce
caramelizes. Baste with sauce halfway through.
Let rest a few minutes before serving.
Garnish with pineapple slices, green onions, and sesame seeds.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 500 | Servings: 4