Go Back
Aloha Pineapple Shoyu Chicken is more than just a dish; it's a vibrant representation of Hawaiian cuisine, embodying the island's lush environment and rich culinary traditions. This delightful recipe fuses the sweet and savory elements that are quintessential to Hawaiian cooking, making it an irresistible choice for any occasion. The combination of juicy chicken thighs marinated in a tangy pineapple-soy sauce creates an explosion of flavors that will transport you straight to the tropics, no matter where you are.

Hawaiian Shoyu Chicken

Bring a taste of the tropics to your table with Aloha Pineapple Shoyu Chicken! This flavorful dish features succulent chicken thighs marinated in a delicious mix of soy sauce, brown sugar, and pineapple juice, creating a sweet and savory sauce that's sure to impress. With a bit of garlic, ginger, and optional jalapeño for a kick, this recipe is perfect for family dinners or gatherings. Serve it over fluffy white rice for the ultimate meal. Enjoy a burst of Hawaiian flavor today!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup soy sauce (preferably low-sodium)

1/2 cup brown sugar

1/2 cup pineapple juice (freshly squeezed if possible)

1/4 cup rice vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon black pepper

1 small jalapeño, sliced (optional for a kick)

1/2 cup green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Cooked white rice (for serving)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, minced garlic, minced ginger, and black pepper until the sugar is dissolved.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

      Preheat the Oven: Preheat your oven to 375°F (190°C).

        Sear the Chicken: In a large ovenproof skillet or frying pan, heat a tablespoon of oil over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Sear the chicken thighs, skin-side down, until browned and crispy, about 5-7 minutes. Flip the chicken and cook for another 3-4 minutes.

          Bake: Pour the reserved marinade over the chicken in the skillet and add the sliced jalapeño if using. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the marinade is bubbling.

            Serve: Once cooked, remove the skillet from the oven. Let the chicken rest for a few minutes before serving. Garnish with chopped green onions and sesame seeds. Serve warm over cooked white rice, drizzled with the sticky marinade.

              Prep Time: 15 minutes | Total Time: 1 hour 30 minutes (including marinating) | Servings: 4