1. Preheat your oven to 400°F (200°C). Line a large baking dish with foil or parchment paper for easy cleanup.
2. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, smoked paprika, black pepper, and red pepper flakes if using.
3. Reserve about 1/3 cup of this marinade for basting and sauce thickening later.
4. Place the chicken thighs in the baking dish and pour the remaining marinade over them, turning to coat evenly. Let it marinate at room temperature for 20 minutes or cover and refrigerate for up to 2 hours for deeper flavor.
5. Bake the chicken uncovered for 25 minutes, then baste with the reserved marinade. Flip each piece and baste again to ensure a sticky glaze on all sides.
6. Return to the oven and bake for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is caramelized and slightly crispy.
7. While the chicken finishes baking, pour the reserved marinade into a small saucepan over medium heat. Stir in the cornstarch slurry and simmer until thickened, about 3-5 minutes.
8. Drizzle the thickened sauce over the baked chicken before serving. Garnish with chopped green onions and toasted sesame seeds for that final touch.

I remember the first time I baked this recipe for Ouma—she was skeptical without the grill’s smoky kiss. But after the first bite, her eyes lit up, and she said it reminded her of those summer nights with Mama Lou, just without the smoke in our hair. That moment made me realize how food can keep family close, no matter where you cook it.