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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
Optional garnishes: fresh pineapple slices, sliced green onions, sesame seeds
Directions:
Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a baking dish.
In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat until it reaches a low boil. Simmer for 10 minutes until the sauce slightly thickens.
Create a slurry with cornstarch and water, then stir it into the sauce until it thickens.
Pour the sauce over the chicken, ensuring it’s well coated.
Bake for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce caramelizes. Baste halfway through for added flavor.
Let it rest before serving, garnished with pineapple slices, green onions, and sesame seeds.