Hawaiian Shoyu Chicken

I marinate tender chicken pieces in a savory-sweet blend of soy sauce, ginger, garlic, and pineapple juice, then bake or simmer until the meat is juicy and caramelized—creating a Hawaiian-style dish that’s bursting with bold flavor.

Why You’ll Love This Recipe

I love how this dish delivers that classic Hawaiian luau vibe with minimal effort. The shoyu mixture infuses the chicken with umami depth and a touch of sweetness, while pineapple juice adds subtle tang. It’s easy to prepare, pairs effortlessly with rice or veggies, and always feels like a comforting, tropical feast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (thighs, drumsticks, or a mix)

• Soy sauce (traditional shoyu if available)

• Pineapple juice

• Brown sugar

• Garlic, minced

• Fresh ginger, grated

• Optional: sesame oil or toasted sesame seeds

• Green onions (for garnish)

directions

1. I combine soy sauce, pineapple juice, brown sugar, garlic, and ginger in a bowl to make the marinade.

2. I marinate the chicken in the mixture for at least 30 minutes—overnight gives the best depth of flavor.

3. I bake: Preheat oven to 375 °F (190 °C), place chicken and marinade in a baking dish, and bake 45–55 minutes, basting occasionally until the skin is glossy and caramelized—or pan-simmer: brown chicken in a skillet, add marinade, cover, and simmer 25–30 minutes until cooked through and thickened.

4. I finish by brushing with pan juices or reducing the sauce on the stove for a deeper glaze.

5. I garnish with sesame seeds and sliced green onions, then serve it alongside rice and steamed veggies.

Servings and timing

• Serves: 4

• Prep time: ~10 minutes (plus marinating time)

• Cook time: 45–55 minutes (bake) or 25–30 minutes (simmer)

• Total time: ~1 hour 5 minutes (minus marinade) to overnight if marinated longer

Variations

• Grill method: Cook marinated chicken on the grill for smoky char and caramelization.

• Spice it up: Add crushed red pepper or Hawaiian chili pepper for a gentle kick.

• Citrus twist: Use half pineapple juice and half orange juice for brighter tang.

• Honey version: Swap brown sugar for honey for smoother sweetness and extra glaze.

storage/reheating

I store leftover chicken and sauce in an airtight container in the fridge for up to 4 days. When reheating, I warm in a skillet with a splash of stock or water to revive the glaze, or reheat gently in the oven at 325 °F (165 °C) until warmed through. Frozen portions last up to 2 months—thaw overnight before reheating.

FAQs

How can I ensure the chicken stays juicy?

I use bone-in, skin-on pieces and avoid overcooking—the internal temp should reach 165 °F (74 °C). Marinating longer also boosts flavor and moisture.

Can I use chicken breast instead of thighs or drumsticks?

Yes—but breasts cook faster and can dry out. If using, reduce bake time and consider marinating longer and simmering gently to lock in moisture.

What side dishes pair best?

I serve it with white rice or coconut rice, steamed broccoli or cabbage, and mac salad for a full Hawaiian-style meal.

How do I make the sauce thicker?

After cooking the chicken, I remove it and simmer the sauce on the stove until it reduces and thickens—about 5–10 minutes.

Is it gluten-free?

To make it gluten-free, I use tamari or gluten-free soy sauce and verify that brown sugar and other ingredients are certified gluten-free.

Conclusion

I absolutely love this Hawaiian Shoyu Chicken for its effortless tropical flavors and versatility. The balance of salty, sweet, and tangy notes makes every bite a joy, and with just a few staple ingredients, it’s become one of my go-to dinners for satisfying, island-inspired comfort.

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