Hawaiian Huli Huli Chicken

Ingredients:

2 lbs boneless skinless chicken thighs
1 cup pineapple chunks, fresh or canned
1 cup unsweetened pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup ketchup
2 Tbsp rice vinegar
1 Tbsp fresh ginger, minced
3 cloves garlic, minced
1 tsp sesame oil
Fresh parsley or green onions, chopped for garnish

How to make it:
Combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil in a saucepan. Simmer for 5-7 minutes until slightly thickened, then cool completely.
Divide the sauce in half. Marinate the chicken in one half for at least 1 hour or up to 8 hours. Keep the remaining half refrigerated for basting.
Preheat the oven to 400°F. Arrange the chicken in a lightly greased baking dish and scatter the pineapple chunks around it. Discard the used marinade.
Bake for 20 minutes, then brush with the reserved clean sauce.
Continue baking for 10-15 minutes, brushing once or twice more, until the chicken reaches 165°F and the glaze is glossy.
Broil for 2-3 minutes until the edges are deeply caramelized and sticky.
Rest for 5 minutes, garnish with parsley or green onions, and serve hot.
Practical tip:
Use a separate portion of sauce for basting rather than the raw-chicken marinade. Repeated brushing near the end creates the dark lacquered finish shown in the reference.

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