Instructions:
Preheat your oven to 375°F (190°C). Place the chicken thighs in a large baking dish.
In a saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil. Bring to a low boil.
Simmer the sauce for 10 minutes, stirring occasionally, until it slightly thickens.
In a small bowl, whisk together cornstarch and water. Pour the mixture into the sauce, whisking constantly until it thickens enough to coat the back of a spoon.
Pour the sauce over the chicken thighs, ensuring they are well coated.
Bake in the preheated oven for 45 minutes to an hour, until the chicken reaches an internal temperature of 165°F (74°C), and the sauce is bubbly and caramelized. Baste the chicken halfway through for extra flavor.
Remove from the oven and let it rest for a few minutes.
Garnish with optional pineapple slices, green onions, and sesame seeds before serving.
