What a slam dunk! Made this for dinner and we ate it again the next day
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a single layer in a large baking dish.
Prepare the Sauce: In a saucepan, combine 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.
Simmer the Sauce: Simmer the sauce for 10 minutes, occasionally stirring, until slightly thickened.
Thicken the Sauce: In a small bowl, whisk together 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.
Coat the Chicken: Pour the sauce over the chicken thighs, ensuring they are well coated.
Bake the Chicken: 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.
Rest and Serve: Remove from the oven and let it rest for a few minutes before serving.
Garnish: Garnish with pineapple slices, sliced green onions, and sesame seeds before serving.
