Baked Hawaiian BBQ Chicken Recipe: Sweet Pineapple Glaze on Juicy Thighs

This baked chicken delivers juicy thighs coated in a sweet pineapple glaze that caramelizes beautifully in the oven. The Hawaiian BBQ flavor profile balances tangy and sweet perfectly.

I developed this method to ensure the meat stays tender while the glaze develops a sticky, finger-licking finish. Simple ingredients, professional results every time.

Ingredients for Baked Hawaiian Bbq Chicken

Juicy chicken thighs meet a tangy-sweet pineapple glaze in this crowd-pleasing dish.

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The chicken thighs are key here—bone-in, skin-on ensures maximum juiciness and crispiness. Most supermarkets carry them pre-packaged, but Whole Foods or Costco have excellent quality. Look for pieces with even sizing (about 6-8 oz each) for consistent cooking. The skin should be intact and slightly moist, not dried out. For the pineapple juice, 100% juice with no added sugar is critical to balance the sweetness properly.

No pineapple juice? Orange juice with a squeeze of lime works in a pinch, though the flavor will differ slightly. Swap BBQ sauce for equal parts ketchup and molasses if needed. Fresh ginger can be replaced with ground ginger at one-eighth the amount, but fresh delivers superior brightness. The soy sauce is non-negotiable for umami depth, though coconut aminos can substitute for gluten-free needs.

The glaze can be made 2 days ahead and stored in the fridge. Baked chicken is best served immediately, but leftovers keep 4-5 days refrigerated. Reheat in the oven at 350°F to maintain crispiness. Freeze cooked chicken without glaze for up to 3 months.

Step-by-Step Instructions for Baked Hawaiian BBQ Chicken

Master the technique for fall-off-the-bone tenderness with a glossy, caramelized glaze.

Step 1: Season and Sear the Chicken Thighs

Pat the 8 pieces bone-in chicken thighs dry with paper towels to ensure crispy skin. Season both sides evenly with the 1 tsp kosher salt and 0.5 tsp black pepper, pressing gently so the seasoning adheres.

Heat the 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed for 5-6 minutes until the skin renders its fat and turns deep golden brown. Flip and sear the other side for 2-3 minutes.

Step 2: Prepare the Pineapple BBQ Glaze

While the chicken sears, combine the 1 cup pineapple juice, 1 cup BBQ sauce, 0.25 cup brown sugar, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, minced 3 cloves garlic cloves, 1 tbsp fresh ginger, and 0.25 tsp red pepper flakes in a bowl. Whisk until the brown sugar dissolves.

Stir the 1 tbsp cornstarch into 2 tbsp of the glaze mixture to create a slurry, then whisk it back into the remaining glaze. This ensures the sauce thickens evenly without lumps.

Step 3: Bake Until Glazed and Tender

Preheat the oven to 375°F. Pour the glaze over the seared chicken thighs in the skillet, spooning it generously over each piece. Transfer the skillet to the oven and bake uncovered for 30-35 minutes.

Baste the chicken with the pan sauce every 10 minutes to build layers of flavor. The dish is done when the chicken reaches an internal temperature of 175°F and the glaze reduces to a thick, sticky consistency that coats the back of a spoon.

Step 4: Rest and Garnish

Remove the chicken from the oven and transfer the thighs to a serving platter. Let them rest for 5 minutes to allow the juices to redistribute—this ensures the meat stays moist and tender.

Spoon the remaining pan sauce over the chicken and sprinkle with the 0.25 cup fresh cilantro. The cilantro adds a bright, fresh contrast to the rich, sweet-spicy glaze.

Serving Suggestions for This Recipe

Plating Ideas

I love serving this on a large wooden platter for a rustic presentation. Arrange the thighs with the skin-side up to show off that beautiful caramelization. A quick sprinkle of toasted sesame seeds adds visual contrast and nutty crunch. 💛

Side Dish Pairings

Coconut rice is my go-to—the sweetness complements the glaze perfectly. For crunch, I toss thin-sliced cabbage with lime and cilantro. These sides soak up the sauce beautifully without overpowering the main dish.

Garnish Like a Pro

Fresh cilantro is non-negotiable for brightness. I also add thin pineapple slices charred on the grill for 2 minutes per side. A lime wedge on the side lets guests adjust acidity to their taste.

Serving Temperature

This dish is best served hot from the oven, but the glaze thickens as it cools. If making ahead, reheat in a 350°F oven for 10-15 minutes to restore that sticky texture. The flavors deepen overnight, making leftovers delicious.

Family-Style Service

For gatherings, I serve the chicken directly from the skillet at the table. The sizzling presentation wows guests. Provide extra sauce on the side for those who want to add more. This method keeps the meal casual and interactive.