Whisk together the ketchup, soy sauce, brown sugar, pineapple juice, ginger, apple cider vinegar and garlic.
Place the chicken thighs in a zip top bag placed in a large bowl (the bowl is to catch any liquid should the bag spring a leak). Pour 1/2 the marinade over the chicken and reserve the remaining marinade for cooking.
Press the air out of the bag and seal. Marinade in the refrigerator for 8 to 24 hours.
Preheat the oven to 425 degrees.
Remove the chicken from the marinade and discard the remaining sauce.
Arrange the chicken on a baking sheet and transfer to the oven. Bake the chicken for 40-45 minutes, basting every 15 minutes with the reserved sauce.(The chicken is done cooking when it registers 165 degrees on an instant read thermometer.)
Serve the chicken sprinkled with sesame seeds, chopped green onions and reserved sauce, if desired.
Huli Huli Sauce can be made up to five days in advance.Do not marinade the chicken longer than 24 hours.