I’m super excited to share my fave Hawaiian Shoyu Chicken recipe today! It’s seriously the most amazing combo of sweet and savory flavors that’ll transport you straight to the islands. This dish has been my go-to for busy weeknights and weekend gatherings cuz it’s so darn easy but tastes like you spent hours in the kitchen. The chicken gets so tender it practically falls off the bone and soaks up all that incredible shoyu marinade. Keep reading to discover my secret tips that make this Hawaiian Shoyu Chicken absolutely irresistible!
Why You’ll Love This Hawaiian Shoyu Chicken
Ever struggle with boring chicken recipes that just don’t deliver on flavor? Yeah me too. That’s why this Hawaiian Shoyu Chicken has become a total lifesaver in my kitchen. Last month I made this for my mom’s birthday dinner and even my picky nephew went back for seconds! What’s awesome about this recipe is you can adjust the sweetness or saltiness depending on what you prefer. Plus it works with any chicken parts you happen to have in the fridge. By the end of this post you’ll have everything you need to make this island-inspired dish your new family fave.
Ingredients for Hawaiian Shoyu Chicken
For the Marinade:
- Shoyu – this is basically Japanese-style soy sauce and gives that authentic Hawaiian flavor. You can use regular soy sauce in a pinch but shoyu has a more complex taste.
- Brown sugar – helps caramelize the chicken and balances the saltiness. Dark brown works best but light brown is fine too.
- Fresh ginger – please use fresh if possible! It makes such a difference in the flavor profile of this Hawaiian Shoyu Chicken. If you must, substitute with 1 tsp ground ginger.
- Garlic – again fresh is best but pre-minced works if you’re in a hurry.
- Green onions – adds a mild onion flavor without overpowering the dish.
- Sesame oil – just a touch gives amazing nutty depth to the Hawaiian Shoyu Chicken.
- Rice vinegar – adds brightness and helps tenderize the meat.
- Pineapple juice – traditional Hawaiian ingredient that naturally tenderizes and adds sweetness.
For the Chicken:
- Chicken thighs – I prefer bone-in skin-on for max flavor but boneless works great too. You could also use drumsticks or a whole cut-up chicken.
- Sesame seeds – optional garnish but adds nice texture and visual appeal.
- Extra green onions – for garnish.
How to Make Hawaiian Shoyu Chicken
- Make the marinade – Mix shoyu, brown sugar, ginger, garlic, green onions, sesame oil, rice vinegar and pineapple juice in a bowl. Stir until sugar dissolves. The mixture should be a rich brown color and smell amazing with that ginger-garlic combo.
- Prep the chicken – Place chicken in a zip-top bag or shallow dish. Pour marinade over making sure all pieces are well coated. Seal or cover and place in fridge. The chicken should marinate at least 4 hours but overnight is way better for that deep Hawaiian Shoyu Chicken flavor.
- Cook option 1: Baking – Preheat oven to 375°F. Place chicken and some marinade in baking dish. Bake for about 45 mins or until chicken reaches 165°F internally. For extra caramelization, baste every 15 mins with extra marinade.
- Cook option 2: Grilling – Preheat grill to medium heat. Grill chicken for 6-7 mins per side depending on thickness. Brush with extra marinade while cooking but stop a few mins before finishing to prevent burning.
- Cook option 3: Stovetop – Heat oil in large skillet over medium heat. Cook chicken about 5-7 mins per side until golden brown and cooked through. You might need to work in batches to not crowd the pan.
- Reduce the sauce – For extra flavor, take remaining marinade (not what touched raw chicken) and simmer in small saucepan until slightly thickened. This makes an amazing glaze for your Hawaiian Shoyu Chicken.
- Serve – Place chicken on plate or over rice. Drizzle with reduced sauce if using. Sprinkle with sesame seeds and sliced green onions.
Hawaiian Shoyu Chicken Variations
- Spicy Hawaiian Shoyu Chicken – Add 1-2 tbsp sriracha or sambal oelek to the marinade for a nice kick.
- Pineapple Hawaiian Shoyu Chicken – Add pineapple chunks during the last 15 mins of cooking for tropical sweetness.
- Teriyaki Style – Increase the brown sugar for a sweeter, more teriyaki-like flavor profile.
- Citrus Hawaiian Shoyu Chicken – Add orange or lime zest to brighten up the flavors.
- Air Fryer Version – Cook in air fryer at 370°F for about 20-25 mins for amazing crispy exterior while keeping the inside juicy.
- Meal Prep Option – Make extra and shred the meat for amazing Hawaiian Shoyu Chicken bowls throughout the week.
Serving Suggestions for Hawaiian Shoyu Chicken
Hawaiian Shoyu Chicken pairs perfectly with steamed white rice to soak up all that amazing sauce. For a complete Hawaiian plate lunch style meal, serve with a scoop of mac salad and some quick pickled veggies on the side.
If you’re looking for other amazing chicken recipes, you might want to try my Gochujang Chicken for a Korean-inspired kick or the Orange Dijon Grilled Chicken for something with bright citrus notes.
Storing and Reheating Tips
Got leftovers? Lucky you! Hawaiian Shoyu Chicken actually tastes even better the next day. Store in airtight container in fridge for up to 3 days. To reheat, add a splash of water before microwaving to keep it from drying out, or reheat in oven at 350°F covered with foil.
Final Thoughts on This Amazing Hawaiian Shoyu Chicken
Whenever I make this Hawaiian Shoyu Chicken, it takes me back to my trip to Oahu where I first tried this dish at a tiny roadside stand. The chef there told me the secret was patience – both in the marinade time and the cooking. I’ve tweaked this recipe over the years to find the perfect balance between traditional flavors and my family’s preferences. Don’t be afraid to make it your own! Cooking is all about finding what works for you while respecting the dish’s roots. Hope this Hawaiian Shoyu Chicken brings a little aloha spirit to your dinner table tonight!
Best easy homemade Hawaiian Shoyu Chicken recipe Authentic sweet and savory Hawaiian-style shoyu chicken thighs Quick weeknight Hawaiian chicken dinner idea Traditional island shoyu chicken recipe with pineapple
Hawaiian Shoyu Chicken Recipe
Equipment
- Large bowl
- Zip-top bag or dish for marinating
- Oven/grill/skillet
- Saucepan (optional, for reducing sauce)
Ingredients
- For the Marinade:
- 1 cup shoyu Japanese soy sauce or regular soy sauce
- 3/4 cup brown sugar dark or light
- 1 tbsp fresh ginger minced (or 1 tsp ground ginger)
- 3 garlic cloves minced
- 2 green onions chopped
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 cup pineapple juice
- For the Chicken:
- 2 lbs chicken thighs bone-in, skin-on preferred
- Sesame seeds optional garnish
- Extra green onions sliced (for garnish)
Instructions
- Make the marinade: In a large bowl, mix together shoyu, brown sugar, ginger, garlic, green onions, sesame oil, rice vinegar, and pineapple juice until sugar dissolves.
- Marinate: Place chicken in a zip-top bag or dish. Pour marinade over chicken. Cover and refrigerate for at least 4 hours (overnight preferred).
- Bake (Option 1): Preheat oven to 375°F. Place chicken and marinade in baking dish. Bake for 45 minutes or until internal temp is 165°F, basting every 15 minutes.
- Grill (Option 2): Preheat grill to medium heat. Grill chicken 6–7 mins per side. Brush with marinade but stop before the final few minutes to avoid burning.
- Stovetop (Option 3): Heat oil in skillet over medium. Sear chicken 5–7 minutes per side until golden and cooked through.
- Optional Glaze: Simmer leftover (untouched) marinade in a saucepan to reduce into a glaze.
Notes
Nutrition
Hawaiian Shoyu Chicken FAQs
What does shoyu mean in Hawaiian?
Shoyu isn’t actually a Hawaiian word but a Japanese term for soy sauce that became super popular in Hawaii due to Japanese influence on the islands’ cuisine. In Hawaii, shoyu is the common name for soy sauce and is a staple ingredient in many local dishes including Hawaiian Shoyu Chicken.
How long to marinate shoyu chicken?
For the best Hawaiian Shoyu Chicken, marinate for at least 4 hours but preferably overnight (up to 24 hours). This gives the flavors time to really penetrate the meat. If you’re short on time, even 30 mins will give some flavor but won’t be as intense. Just don’t marinate longer than 24 hours as the acid in the marinade might make the chicken texture too soft.
What do you do with shoyu?
Shoyu is super versatile in Hawaiian cooking! Besides using it for Hawaiian Shoyu Chicken, you can use it as a dipping sauce for potstickers, add it to fried rice, make a quick stir-fry sauce, use as marinade for fish or beef, or even add a few drops to elevate soups and stews. It’s a fundamental flavor builder in Hawaiian and Asian cuisines.
What is in Hawaiian chicken?
Traditional Hawaiian chicken dishes like Hawaiian Shoyu Chicken typically include soy sauce (shoyu), brown sugar or honey, ginger, garlic, and often pineapple juice or chunks. Many recipes also include green onions, sesame oil, and sometimes mirin or rice vinegar. The exact ingredients can vary between families and regions, but these sweet-savory flavor profiles are characteristic of authentic Hawaiian cooking.
What is huli huli sauce made of?
Huli huli sauce, used in another famous Hawaiian chicken dish called Hawaiian Huli Huli Chicken, is made of soy sauce, brown sugar, ketchup, ginger, garlic, and usually some pineapple juice. The name “huli-huli” means “turn-turn” in Hawaiian and refers to how the chicken is traditionally turned while cooking. While similar to the marinade for Hawaiian Shoyu Chicken, huli huli sauce typically contains ketchup which gives it a distinct flavor and reddish color.
1 thought on “Hawaiian Shoyu Chicken”