Description
Tender chicken marinated in savory-sweet shoyu sauce grilled and served over jasmine rice with juicy grilled pineapple and pickled red onions. The fusion of umami and tropical brightness creates a balanced 35-minute dish perfect for backyard dinners or meal prep. This vibrant bowl combines smoky grilled elements with bright pickled accents for a refreshing yet hearty meal.
Cultural Background
Shoyu chicken is a classic Hawaiian local-style dish that emerged from the multicultural plantation era in the 19th and 20th centuries, when Japanese, Filipino, Chinese, and other immigrant workers blended their culinary traditions on the islands. It draws inspiration from Japanese teriyaki and Filipino adobo, using shoyu (soy sauce) as the base for a sweet-savory braise or grill that became a staple of Hawaiian plate lunches. While not part of pre-colonial Native Hawaiian cuisine, it reflects the adaptive food culture shaped by sugarcane and pineapple plantations and remains a beloved okazuya and backyard favorite today.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1.5 pounds bone-in skin-on chicken thighs
- 1/2 cup shoyu (soy sauce)
- 1/3 cup packed dark brown sugar
- 1/2 cup water
- 3 cloves garlic, finely grated or minced
- 2-inch piece fresh ginger, finely grated or minced
- 3 green onions, thinly sliced (whites for marinade, greens for garnish)
- 1 medium pineapple, peeled, cored, and cut into 1/2-inch rings or spears
- 2 cups cooked jasmine rice, kept warm
- 1 small red onion, thinly sliced
- 1/2 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon neutral oil for grilling
- Optional: sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the shoyu, brown sugar, water, garlic, ginger, and white parts of the green onions until the sugar fully dissolves to create the marinade.
- Place the chicken thighs in a large zip-top bag or shallow dish, pour the marinade over them, and massage to coat evenly; let sit at room temperature for 10-15 minutes while you prepare the other components (or refrigerate up to 2 hours for deeper flavor).
- Meanwhile, prepare the pickled red onions by combining the sliced red onion with rice vinegar, granulated sugar, and kosher salt in a small bowl; stir well and set aside to quick-pickle, stirring occasionally.
- Preheat a gas or charcoal grill to medium-high heat (about 400°F) and lightly oil the grates with neutral oil.
- Remove chicken from marinade (reserve 1/4 cup marinade for basting if desired) and grill for 6-8 minutes per side until the internal temperature reaches 165°F and the skin is charred and glossy, basting once with reserved marinade during the last 2 minutes.
- While the chicken cooks, grill the pineapple rings or spears for 2-3 minutes per side until caramelized with nice grill marks and softened but still firm.
- Remove chicken and pineapple from the grill and let the chicken rest for 3-5 minutes before slicing or serving whole.
- To assemble, divide the warm jasmine rice among 4 bowls, top each with grilled chicken, several pieces of grilled pineapple, a generous spoonful of pickled red onions, and a sprinkle of remaining green onions and sesame seeds if using; drizzle any leftover pan juices or reserved marinade over the top.
Tips
- Pat the chicken dry before marinating and grill over medium-high heat to achieve crispy skin without burning the sugars in the marinade.
- Do not over-marinate beyond 2 hours as the acidity and salt can make the texture mushy; quick room-temperature marinating works well for this 35-minute version.
- Substitute boneless skinless thighs or breasts if preferred, reducing grill time to 5-6 minutes per side, or use canned pineapple rings drained well in a pinch.
Nutrition
Calories: 620
Protein: 38g
Carbs: 72g
Fat: 22g