Baked Huli Huli Chicken with Coconut Lime Rice is a delightful fusion of tropical flavors and comforting home-cooked goodness. This dish brings the vibrant tastes of Hawaii right to your kitchen, marrying the sweet and savory notes of Huli Huli sauce with the creamy, fragrant coconut lime rice. It's a dish that not only satisfies the palate but also evokes memories of family gatherings and warm summer evenings. Perfect for those who want to explore something a bit different while still enjoying the comfort of a hearty chicken dish.

This Baked Huli Huli Chicken pairs beautifully with a fresh green salad or steamed vegetables like broccoli or green beans. For a truly tropical experience, consider serving it with a side of grilled pineapple or a simple cucumber salad. A chilled glass of iced tea or a light white wine would complement the meal perfectly, making it a delightful choice for a family dinner or a special occasion.

Servings: 4-6 servings

6-8 chicken thighs
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup chicken broth
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
2 cups jasmine rice
1 can (13.5 oz) coconut milk
1 lime, juiced and zested
Pineapple slices, for garnish
Green onions, chopped, for garnish
Sesame seeds, for garnish

Preheat your oven to 375°F (190°C).

Arrange the chicken thighs in a baking dish.

In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, fresh ginger, garlic, and sesame oil.

Bring the mixture to a low boil, then simmer for 10 minutes.

Mix the cornstarch with water to create a slurry, then add it to the sauce to thicken.

Pour the sauce over the chicken thighs in the baking dish.

Bake the chicken for 45 minutes to an hour, basting with the sauce halfway through.

While the chicken is baking, prepare the coconut lime rice. Rinse the jasmine rice under cold water until the water runs clear.

In a pot, combine the rinsed rice, coconut milk, and a splash of water if needed. Add lime juice and zest.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.

Serve the baked chicken with the coconut lime rice, garnished with pineapple slices, green onions, and sesame seeds.

For a spicier kick, add a teaspoon of chili flakes to the sauce. If you prefer a lighter version, use skinless chicken breasts instead of thighs. You can also substitute brown rice for jasmine rice for a nuttier flavor. For a vegetarian twist, try using tofu or tempeh in place of chicken, and marinate it in the sauce before baking.

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