Hawaiian Shoyu Chicken

This Hawaiian Shoyu Chicken is my favorite for a quick weeknight dinner when I want something flavorful but effortless. The balance of sweet pineapple juice and savory soy sauce gives it a perfect island-inspired twist that feels special without requiring complicated ingredients.

I made this after finding pineapple juice in the back of my fridge and it became an instant hit with the whole family

Ingredients

• Boneless skinless chicken thighs: because they stay juicy and cook evenly on the grill or skillet
• Fresh garlic and ginger: add bright, aromatic notes that balance the sweet and salty elements
• Low sodium soy sauce: keeps the salt level manageable while providing deep umami flavor
• Brown sugar: brings caramel sweetness necessary for that glossy glaze
• Rice vinegar: adds acidity to brighten and balance the marinade
• Sesame oil: lends a subtle nuttiness that finishes the sauce beautifully
• Pineapple juice: is the star giving this dish its tropical flair and tenderizing effect
• Cornstarch mixed with water: to thicken the reserved marinade into a luscious glaze
• Green onions for garnish: provide a fresh, mild bite and pop of color
• For best results: choose fresh garlic and ginger, fresh or frozen chicken thighs with good color and no smell, and a quality soy sauce that is not too salty

Instructions

Prepare The Chicken:

Pat the chicken thighs dry with paper towels to remove excess moisture. This helps the marinade stick and promotes browning during cooking.

Mix The Marinade:

In a bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, and sesame oil until smooth and the sugar dissolves. This blend brings sweet, salty, tangy, and nutty flavors together.

Marinate The Chicken:

Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Make sure all pieces are coated. Marinate at least one hour or overnight if possible for maximum flavor penetration.

Preheat Grill Or Skillet:

Heat your grill or a large skillet over medium-high heat. The surface should be hot enough so chicken sizzles on contact, ensuring a nice sear and caramelization.

Cook The Chicken:

Grill or sear the chicken thighs for around 5 to 7 minutes per side, turning once halfway through, until nicely browned and cooked to an internal temperature of 165 degrees Fahrenheit.

Make The Glaze:

While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a gentle boil, then stir in the cornstarch mixed with water. Keep stirring until the sauce thickens into a shiny glaze.

Finish With Glaze:

In the last minute of cooking, brush the thickened glaze liberally over the chicken on both sides. This adds a sticky, flavorful coating that enhances the dish’s tropical sweetness and rich glaze texture.

Serve:

Remove the chicken from heat and let it rest briefly. Slice or serve whole garnished with chopped green onions. Serve alongside steamed rice or a fresh salad for a balanced meal.

This was a family favorite when I first introduced it at a backyard barbecue and everyone asked for seconds.

Storage Tips

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet to keep the glaze from drying out. The glaze may thicken further when cold but loosens again with warmth.

Ingredient Swaps

You can swap chicken thighs for drumsticks or boneless skinless chicken breasts but watch cooking time to avoid drying out. Regular white vinegar can replace rice vinegar but reduce amount by half as it is more acidic. Use maple syrup or honey instead of brown sugar for a different but equally delicious sweetness.

Serving Ideas

Serve over coconut rice or jasmine rice to complement the tropical flavors. Add a side of steamed broccoli or sautéed snap peas for freshness and crunch. Top with toasted sesame seeds or chill flakes for extra texture and a bit of heat.

This recipe balances sweet and savory perfectly and is a quick way to bring tropical flavors to your table.

Frequently Asked Recipe Questions

→ What cut of chicken is best for this dish?

Boneless, skinless chicken thighs are ideal as they stay juicy and absorb the marinade well.

→ Can I marinate the chicken for less than an hour?

Marinating for at least one hour is recommended to develop flavor, but overnight yields the best taste.

→ How do I prevent the chicken from sticking to the grill?

Make sure the grill is well-oiled and preheated to medium-high before placing the chicken on it.

→ What is the purpose of thickening the marinade with cornstarch?

Thickening the marinade creates a glossy glaze that coats the chicken, enhancing texture and flavor.

→ Can I substitute pineapple juice with another ingredient?

Pineapple juice adds sweetness and acidity; orange juice or apple juice can be alternative options but may alter the flavor slightly.

→ How should I serve this dish for best flavor?

Serving with steamed rice or a fresh salad helps balance the richness and complements the tangy glaze.