Sticky Baked Huli Huli Chicken with Roasted Pineapple Step-by-step instructions

Before you start

Before beginning, ensure the chicken is completely thawed if it was previously frozen. Pat the chicken dry with paper towels to remove excess moisture, which helps the skin crisp up rather than steam.

Arrange your workspace with the baking sheet, tongs, and a basting brush within easy reach. Preheating the oven is critical, so start this step at least 20 minutes before you plan to bake the chicken to ensure the temperature is accurate and stable throughout the cooking process.

Instructions

Initial Glazing

1. 1Prepare the chicken and glaze
   Preheat the oven to 400°F (200°C). Arrange the chicken thighs on a parchment-lined baking sheet. Brush the chicken generously with half of the Huli Huli sauce, ensuring every piece is well-coated for maximum flavor development during the roasting process.
   Look for The chicken should be evenly coated with the sticky sauce.
   Tip Use a silicone brush to ensure the sauce reaches all the nooks and crannies of the chicken skin.

The chicken should be evenly coated with the initial layer of sauce. The oven should be at a consistent temperature, and the chicken should be arranged in a single layer to ensure even heat distribution. Check that the parchment paper is secure on the baking sheet to prevent any leakage.

Adding Pineapple

2. 2Bake the chicken and pineapple
   Place the baking sheet in the oven and bake for 25 minutes. Carefully remove the sheet, add the pineapple rings alongside the chicken, and brush the remaining sauce over both the chicken and the fruit. Return to the oven to finish cooking.
   Look for The pineapple should begin to caramelize and the sauce should appear thick and glossy.
   Tip Adding the pineapple halfway prevents it from becoming too soft or burning before the chicken is fully cooked.

The chicken should be partially cooked, and the pineapple rings should be placed carefully around the thighs. The sauce should be bubbling around the edges of the pan.

This is the moment to ensure the second application of glaze is applied thoroughly to all surfaces for a consistent finish.

Final Caramelization

3. 3Final bake and rest
   Continue baking until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat for a tender bite.
   Look for The chicken skin should be deep golden brown and sticky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Always check the temperature at the thickest part of the thigh, avoiding the bone for an accurate reading.

The chicken skin should be deep, golden-brown, and the pineapple should be soft with caramelized edges. The sauce should have thickened into a sticky, rich glaze. Verify the internal temperature of the chicken has reached the safe threshold of 165°F (74°C) before removing it from the oven.

Common mistakes

A common mistake is overcrowding the baking sheet, which prevents air from circulating and leads to steaming instead of roasting. Ensure there is at least an inch of space between each piece of chicken.

Another error is applying all the glaze at the beginning; the sugars in the sauce will burn if exposed to high heat for the entire cooking time. Adding the glaze in two stages ensures the sugars caramelize without turning acrid or bitter.

How to tell it’s done

The chicken is considered done when the internal temperature, measured with a meat thermometer at the thickest part of the thigh, reaches 165°F (74°C). The meat should be tender and pull away from the bone easily.

The glaze should be thick, dark, and glossy, with signs of light charring on the edges of the pineapple and the chicken skin. If the sauce is not sufficiently sticky, you can place the chicken under the broiler for one to two minutes.

• Poultry: 165°F (74°C) in the thickest part