2 tablespoons chopped fresh cilantro or green onions (optional)
Lime wedges, for serving
Instructions
Pat the chicken thighs dry with paper towels. Place them in a bowl and rub with olive oil, paprika, garlic powder, onion powder, salt, and black pepper. For deeper flavor, cover and refrigerate for 30 minutes.
In a small saucepan, combine the pineapple juice, soy sauce, honey, lime juice, minced garlic, grated ginger, and ketchup. Bring to a gentle simmer over medium heat, stirring occasionally.
In a small bowl, mix the cornstarch with cold water until smooth. Stir the mixture into the simmering sauce and cook for 1–2 minutes, until slightly thickened. Remove from the heat.
Preheat the oven to 400°F. Arrange the seasoned chicken thighs skin-side up in a baking dish. If using pineapple chunks and red bell pepper, scatter them around the chicken.
Brush the chicken with some of the tropical glaze, reserving the remaining sauce for later.
Bake uncovered for 35–45 minutes, depending on the size of the thighs. Halfway through cooking, brush with another layer of glaze.
The chicken is ready when the thickest part reaches at least 165°F on a meat thermometer without touching the bone. For especially tender dark meat, thighs are often delicious at around 175–185°F.
For a beautifully glossy finish, broil the chicken for 2–3 minutes at the end, watching carefully to prevent the honey glaze from burning.
Make sure the chicken is fully cooked before broiling. Let it rest for 5 minutes before serving.
Drizzle with fresh lime juice and sprinkle with chopped cilantro or green onions. Serve with pineapple chunks and extra glaze spooned over the top.
Notes
For best results, marinate the chicken for a few hours or overnight.
Adjust the sweetness of the glaze by varying the amount of honey or brown sugar.
Serve with rice or a fresh salad for a complete meal.