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Preheat your oven to 190°C and arrange the chicken thighs in a single layer in a large baking dish.
In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic and sesame oil over medium heat. Bring the mixture to a gentle boil.
Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
In a small bowl, whisk together the cornstarch and water. Pour this mixture into the simmering sauce, whisking constantly until the sauce thickens enough to coat the back of a spoon.
Pour the sauce over the chicken thighs, making sure to coat them well.
Bake in the preheated oven for 45 minutes to an hour, until the chicken reaches an internal temperature of 74°C and the sauce is bubbling and caramelized. Baste the chicken with the sauce halfway through cooking for added flavor.
Remove from the oven and let rest for a few minutes before serving.
Garnish with pineapple slices, sliced green onions and sesame seeds before serving.
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