Baked Polynesian Chicken Recipe: Pineapple-Glazed Sweet and Savory Delight

This baked Polynesian chicken delivers a sweet and savory flavor experience that’s hard to resist. The dish combines tender chicken with a rich pineapple glaze that caramelizes beautifully in the oven.

The sauce balances tangy, sweet, and umami notes, creating a restaurant-quality result at home. A simple marinade infuses the meat with depth before baking, ensuring every bite is packed with flavor.

With minimal prep and hands-off cooking, this recipe is both impressive and approachable. The glaze thickens as it bakes, coating the chicken in a glossy, sticky-sweet finish that pairs perfectly with rice.

Serve it for a weeknight dinner or a weekend gathering—it’s a crowd-pleaser every time.

Ingredients for Baked Polynesian Chicken

Tender chicken and a glossy pineapple glaze come together for this oven-baked delight.

For optimal results, use boneless, skinless chicken thighs—they stay juicier than breasts during baking. Fresh ginger and garlic are non-negotiable for that authentic Polynesian depth (the jarred stuff doesn’t compare). Most supermarkets carry pre-minced ginger in the produce section if you’re short on time. Look for 100% pineapple juice without added sugars; Dole or Del Monte are reliable brands.

No pineapple juice? Orange juice with a splash of lime works in a pinch, though the flavor profile shifts slightly. Swap ketchup for tomato paste plus a teaspoon of sugar if needed. Tamari or coconut aminos can replace soy sauce for gluten-free versions. The brown sugar is essential for caramelization, but honey or maple syrup (reduced slightly) can substitute if avoiding refined sugar.

Marinate the chicken for up to 4 hours for maximum flavor penetration. Leftovers keep for 4-5 days refrigerated or 3 months frozen. Reheat gently to avoid drying out the glaze (microwave at 50% power works well).

Step-by-Step Instructions for Baked Polynesian Chicken

Master this method for perfectly glazed chicken with a balance of sweet and tangy flavors.

Step 1: Sear the Boneless Skinless Chicken Thighs

Pat the 1.5 lb boneless skinless chicken thighs completely dry with paper towels. This ensures a proper sear and prevents steaming. Season both sides generously with the 0.5 tsp salt and 0.5 tsp black pepper, pressing the seasoning into the meat for maximum adhesion.

Heat the 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the chicken in a single layer, being careful not to overcrowd the pan. Sear undisturbed for 4-5 minutes per side until the thighs develop a deep golden-brown crust and release easily from the pan.

Step 2: Prepare the Polynesian Glaze

While the chicken sears, combine the 1 cup pineapple juice, 0.5 cup brown sugar, 0.33 cup soy sauce, 0.33 cup ketchup, 2 tbsp rice vinegar, minced 3 cloves garlic cloves, and grated 1 tbsp fresh ginger in a medium bowl. Whisk until the brown sugar fully dissolves.

In a small dish, mix the 1 tbsp cornstarch with 2 tbsp of the pineapple juice mixture to create a slurry. Stir this into the remaining pineapple mixture. This slurry will thicken the glaze to the perfect consistency for coating the chicken.

Step 3: Simmer and Thicken the Glaze

Once the chicken is seared, pour the pineapple mixture over the thighs in the skillet. Add the 0.5 cup crushed pineapple, stirring to distribute evenly. Bring the mixture to a gentle simmer over medium heat.

Allow the glaze to thicken for 3-4 minutes, stirring occasionally, until it coats the back of a spoon and the crushed pineapple is heated through. The glaze should reduce slightly, becoming glossy and rich, with a balance of sweet, tangy, and umami flavors.

Step 4: Bake to Perfection

Preheat the oven to 375°F. Transfer the skillet to the oven and bake uncovered for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze has caramelized around the edges.

Check that the sauce has thickened further and the boneless skinless chicken thighs are fully cooked through. The glaze should be bubbling gently at the edges, and the chicken should be tender and juicy with a sticky, shiny coating.

Step 5: Garnish and Serve

Remove the skillet from the oven and let the chicken rest in the glaze for 5 minutes. This allows the juices to redistribute, ensuring moist, flavorful meat. Sprinkle the 0.25 cup green onions evenly over the top for a fresh, vibrant finish.

Serve the chicken directly from the skillet, spooning the thickened glaze and crushed pineapple over each portion. The dish should have a glossy sheen, with the green onions providing a pop of color and a mild oniony bite.

Pro Cooking Tips for This Dish

Perfect Searing Trick

Pat those 1.5 lb thighs bone-dry before seasoning—this creates the deep golden-brown crust that makes the glaze cling better. I use paper towels and press hard to remove all moisture. 🔥

Glaze Consistency

The cornstarch slurry is key to that perfect sticky coating. Whisk 1 tbsp cornstarch with 2 tbsp cold pineapple juice before adding to the simmering mixture. This prevents lumps and ensures a glossy finish.

Oven Transition

Use an oven-safe skillet (I love my Lodge cast iron) so you can sear on the stovetop then bake at 375°F without transferring. This keeps all those delicious browned bits in the sauce.

Doneness Check

Don’t rely on time alone—use a meat thermometer to confirm 165°F internal temperature. The glaze should bubble and thicken around the edges when it’s ready. I check the thickest piece first.

Resting Period

Let the chicken rest 5 minutes in the skillet after baking. This lets the juices redistribute so every bite stays moist. The glaze will thicken slightly as it cools, making it even more luscious. ✨

Garnish Timing

Add green onions right before serving so they stay crisp and bright. If added too early, they’ll wilt and lose that fresh pop of color and flavor.

Frequently Asked Questions