Directions:
Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a baking dish.
In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat until it reaches a low boil. Simmer for 10 minutes until the sauce slightly thickens.
Create a slurry with cornstarch and water, then stir it into the sauce until it thickens.
Pour the sauce over the chicken, ensuring it’s well coated.
Bake for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce caramelizes. Baste halfway through for added flavor.
Let it rest before serving, garnished with pineapple slices, green onions, and sesame seeds.
PEACH COBBLER POUND CAKE
CHICKEN PARMESAN
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