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Aloha Shoyu Chicken is a mouthwatering dish that brings the vibrant flavors of Hawaii right to your dinner table. Originating from the beautiful islands of Hawaii, this recipe embodies the essence of tropical cuisine, combining sweet and savory elements that are sure to tantalize your taste buds. With juicy chicken thighs marinated in a delightful blend of soy sauce, brown sugar, pineapple juice, and aromatic spices, Aloha Shoyu Chicken captures the spirit of the islands in every bite.

Hawaiian Shoyu Chicken

Get ready to taste the tropics with this delicious Aloha Shoyu Chicken! This easy recipe combines juicy chicken thighs marinated in a flavorful mix of soy sauce, brown sugar, pineapple juice, garlic, and ginger for an irresistible blend of sweet and savory. Grill or bake to perfection, then garnish with green onions and sesame seeds. Perfect for a summer BBQ or a quick weeknight meal. Serve with fresh pineapple for a complete tropical feast!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for extra flavor)

1 cup soy sauce (preferably a low-sodium variety)

1/2 cup brown sugar

1/4 cup rice vinegar

1/4 cup pineapple juice

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

1/2 teaspoon black pepper

1 green onion, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Fresh pineapple slices (for serving, optional)

Instructions
 

In a large bowl, combine the soy sauce, brown sugar, rice vinegar, pineapple juice, minced garlic, grated ginger, sesame oil, and black pepper. Whisk until the sugar is dissolved, creating a delicious marinade.

    Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight to enhance flavor.

      Preheat your grill or oven to medium-high heat (about 375°F/190°C).

        Remove the chicken from the marinade and reserve the marinade for basting. Grill the chicken skin-side down for 5-7 minutes until nicely charred, then flip it over.

          Baste with the reserved marinade and continue grilling for another 10-15 minutes until the internal temperature reaches 165°F (75°C). If using an oven, place chicken in a baking dish, pour over the marinade, and bake for 30-35 minutes, basting halfway through.

            Once cooked, remove the chicken from heat and let it rest for a few minutes.

              Serve the chicken hot, garnished with sliced green onions and sesame seeds. If desired, add fresh pineapple slices for an extra tropical touch.

                Prep Time: 15 minutes | Total Time: 2 hours 50 minutes | Servings: 4