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Preheat oven to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.
In a saucepan, mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat over medium to a low boil.
Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Whisk cornstarch and water in a small bowl to make a slurry. Stir into the sauce, whisking until thickened.
Pour sauce over chicken, coating thoroughly.
Bake for 45-60 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sauce caramelizes. Baste with sauce halfway through.
Let rest a few minutes before serving.
Garnish with pineapple slices, green onions, and sesame seeds.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
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