Shoyu Chicken with Pineapple

I had Hawai’i on my mind and that meant revisiting an important time in my life, which includes shoyu chicken. Have you ever had a dish that just brings you back to a place or time. Like you’re immersed in the memory, you can smell, see, hear, and taste the moment…you savor it, right? That’s what shoyu chicken does for me.

Shoyu Chicken  next to a bowl of coconut rice.

How to make coconut Jasmine rice

The first step in making this delightful dish is making coconut Jasmine rice to serve it with. All it requires is Jasmine rice, canned full fat coconut milk, stock or water and a pinch of salt. Let it simmer on the stove – stirring occasionally – until it’s absorbed the water, then remove it from the heat and fluff with a fork. If any of this rice makes it to the table, I’ll be surprised. It’s THAT good.

Angle shot of shoyu chicken with pineapple.

How to make shoyu chicken with pineapple

Next, you’ll make the sauce for the shoyu chicken. It consists of soy sauce, stock, mirin, fresh ginger, crushed pineapple and cornstarch to thicken it. It’s kinda like teriyaki, and it’s freaking delicious. I use boneless skinless chicken thighs because they’re tender and fall apart easily when seared, then braised in the shoyu sauce, but you can try it with chicken breasts as well.

We ate this several times on our trip to Hawaii, and it was almost always served with fluffy rice and a side of Hawaiian-style macaroni salad. For those of you who have never been to Hawaii, you should know that most meals are served with macaroni salad (genius). I didn’t have the fixins’ to make said macaroni salad yesterday, but I did a pretty darn good job of recreating shoyu chicken and rice, with my own little twist!  

Shoyu Chicken recipe in a white ceramic dish.

Anyway, macaroni salad or not, make this shoyu chicken AND the coconut rice.  And sip on a Lava Flow or Pina Colada and go to your happy place.

Print

Shoyu Chicken with Pineapple

Chicken thighs braised in a pineapple soy teriyaki sauce served with coconut Jasmine rice.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 25-30 mins
  • Total Time: 35-45 mins
  • Yield: Serves 8 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Hawaiian
Scale

Ingredients

Coconut Rice:

  • 33 ¼ cup low sodium chicken broth
  • 15-ounce can unsweetened coconut milk
  • 1 ½ cup Jasmine rice
  • Kosher salt, to taste

Shoyu Chicken:

  • 1 tablespoon oil
  • 3 pounds boneless, skinless chicken thighs
  • Dash salt and ground black pepper
  • 1 cup low sodium soy sauce or tamari
  • 2 ½ cups low sodium chicken broth
  • ½ cup + 2 tablespoons brown sugar
  • ¼ cup + 2 tablespoons mirin (or ¾ cup rice wine vinegar + 1 teaspoon granulated sugar)
  • 1 teaspoon Worcestershire sauce
  • 1 cup crushed pineapple
  • 4 cloves garlic, peeled and finely minced
  • 2-inch piece fresh ginger, peeled and finely minced
  • 2 ½ tablespoons cornstarch dissolved in 2 tablespoons water
  • ¼ cup green onions, thinly sliced

Instructions

  1. To make rice, bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender. Season to taste with salt.
  2. To make chicken, heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides. Place thighs in hot oil and sear on both sides.
  3. While chicken cooks, prepare the sauce.
  4. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot/skillet with chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily.
  5. Using a slotted spoon, remove chicken and place in a bowl. Turn heat up to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce.
  6. Serve Shoyu chicken with coconut rice and garnish with green onions.

Notes

Cooking Tip: If you don’t like coconut, replace coconut milk with 1-1 ¼ cup water for the Jasmine rice recipe.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 426
  • Sugar: 6g
  • Sodium: 715mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g2
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 146mg

Keywords: easy, simple, best, Hawaii, braised, weeknight dinner, weeknight meal

Shoyu chicken in a basket.

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