Hawaiian Inspired Pineapple Shoyu Chicken
Sweet, savory, and so juicy, this Hawaiian-inspired Shoyu Chicken is the perfect weeknight dinner in under 30 minutes. Golden pan-fried chicken simmered in a glossy glaze of soy sauce, pineapple, garlic, and ginger. It’s the right amount of savory and tart to bring me right back to those beach tables and hot sun. Serve it over hot rice with an extra scoop of macaroni salad, and you have Hawaii’s favorite chicken plate right at home!
Hawaii’s Pineapple Soy Glazed Chicken
This week, I’m sharing another dinner plan for 2. This meal is inspired by some of the food I ate on my recent trip to Hawaii, where I explored a ton of hidden gem restaurants around Honolulu. Since I’m missing Hawaii’s delicious plate lunch, I decided to recreate Hawaii’s very own Pineapple Soy Glazed Chicken, better known to locals as Shoyu Chicken.
Shoyu Chicken is Hawaii’s own twist on Japanese Teriyaki Chicken, introduced by Japanese immigrants working on Hawaii’s pineapple plantations. Over time, they combined this familiar home cooked dish with fresh pineapple juice. This extra twist made this dish into one of Hawaii’s favorite plate lunch option. It’s often served with a scoop of white rice and creamy macaroni salad, which is obviously what we had to do today!
Ingredients For Shoyu Chicken
- 4 boneless chicken thigh with the skin on
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil
- 2 green onions chopped
- Hot rice for serving
Pineapple Shoyu Glaze
- ⅓ cup soy sauce
- ½ cup pineapple juice
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon water
- 1 teaspoon Cornstarch optional
Pan Fried Chicken Thigh
This chicken dish starts with the crispypan fried chicken thighs. Using boneless, skin-on chicken, you get a thick piece of meat that remains juicy and fatty after simmering for some time in sauce. This recipe also works with chicken breast, or bone-in chicken thighs, but cooking time may vary slightly.
To give it some base flavor, we’re seasoning with simplesalt and pepper. Then, pan fry to give it that golden brown color from the Maillard reaction for extra flavor. This locks in the chicken juices inside that crispy layer, and helps the glaze stick on to the chicken better.
Pineapple Shoyu Glaze
This pineapple shoyu glaze is what makes this dish different from teriyaki chicken or other soy glazed chicken. It’s super simple, made with soy sauce, pineapple juice, brown sugar, garlic, and ginger. The pineapple juice makes it just tart enough, the flavor gets extra bright. It’s sweet, savoury, sticky, and perfect with rice. You can thicken the sauce with a little bit of corn starch if you prefer a thicker, more gravy-like sauce.
Tiffy Tip: If you like it saucier, double the sauce so you have extra to drizzle over rice.
How To Make Shoyu Chicken
- Season the chicken
Pat the chicken thighs dry with a paper towel. Season both sides with salt and black pepper. - Pan-fry until golden
In a pan over medium-high heat, add oil. Place the chicken skin-side down and pan-fry for 2-3 minutes, or until golden and crispy. Flip and cook for another 2-3 minutes. - Make the sauce
In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, ginger, water, and cornstarch until combined. - Simmer the chicken
Pour the sauce into the pan with the chicken. Lower the heat to medium and let everything simmer for 5–7 minutes, flipping the chicken halfway through, until the chicken is cooked through and the sauce becomes glossy and slightly thickened. - Serve
Spoon the sauce over the chicken and serve with hot rice. Top with chopped green onion and enjoy!
Bring Hawaiian Food Home with These Easy Recipes!
Hawaiian Inspired Pineapple Shoyu Chicken
By Tiffy Cooks
Equipment
Ingredients
- 4 boneless chicken thigh with the skin on
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil
- 2 green onions chopped
- Hot rice for serving
Pineapple Shoyu Glaze
- ⅓ cup soy sauce
- ½ cup pineapple juice
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon water
- 1 teaspoon Cornstarch optional
Instructions
- Season the chicken: Pat the chicken thighs dry with a paper towel. Season both sides with salt and black pepper.
- Pan-fry until golden: In a pan over medium-high heat, add oil. Place the chicken skin-side down and pan-fry for 2-3 minutes, or until golden and crispy. Flip and cook for another 2-3 minutes.
- Make the sauce: In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, ginger, water, and cornstarch until combined.
- Simmer the chicken: Pour the sauce into the pan with the chicken. Lower the heat to medium and let everything simmer for 5–7 minutes, flipping the chicken halfway through, until the chicken is cooked through and the sauce becomes glossy and slightly thickened.
- Serve: Spoon the sauce over the chicken and serve with hot rice. Top with chopped green onion and enjoy!
Delicious crispy chicken and love the sauce. Will be making again!
Yummy! My family loves it. We used pineapple juice from canned pineapple slices. I added the pineapple slices on the side. Will be a repeat on the home menu, thanks!!