Soyu Chicken Hawaiian Style
Transport your taste buds to the tropics with this irresistible Soyu Chicken Hawaiian Style recipe—a savory-sweet dish that's equal parts comforting and flavorful. This island-inspired delight features tender bone-in chicken thighs marinated in a rich blend of soy sauce, brown sugar, garlic, ginger, sesame oil, and crushed pineapple, creating a perfect balance of umami and sweetness. The chicken is seared to golden perfection, then simmered in the marinade until it's fall-off-the-bone tender and glazed with a thick, caramelized sauce. Topped with fresh scallions and toasted sesame seeds, and served over fluffy white rice, this dish is as visually stunning as it is delicious. Whether you're hosting a luau or simply craving bold, tropical flavors, this Soyu Chicken is a surefire crowd-pleaser. Perfect for weeknight dinners or festive gatherings, it's a taste of Hawaii in every bite!
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Recipe Information
Ingredients
- 2 lbs Bone-in, skin-on chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Water
- 2 tbsp Ginger, freshly grated
- 3 cloves Garlic, minced
- 1 tbsp Sesame oil
- 3 stalks Scallions, finely chopped
- 0.5 cup Crushed pineapple (with juice)
- 0.5 tsp Red pepper flakes (optional)
- 2 tbsp Vegetable oil
- 2 tsp Toasted sesame seeds (for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
In a medium bowl, prepare the marinade by combining soy sauce, brown sugar, water, grated ginger, minced garlic, sesame oil, crushed pineapple (with juice), and red pepper flakes (if using). Mix well until the sugar dissolves.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Remove the chicken from the marinade and set the marinade aside. Pat the chicken thighs dry with a paper towel to ensure a good sear later.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, place the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 4-5 minutes. Work in batches if necessary to avoid overcrowding the pan.
Once all chicken thighs are seared, discard any excess oil in the pan, leaving about 1 tablespoon.
Return all the chicken to the pan and pour in the reserved marinade. Bring to a boil, then reduce the heat to low and cover the pan with a lid. Simmer for 25-30 minutes, occasionally basting the chicken with the sauce.
After simmering, remove the lid and increase the heat to medium-high. Continue cooking for 5-7 minutes, allowing the sauce to thicken and glaze the chicken. Stir frequently to prevent burning.
Once the chicken is cooked through (an internal temperature of 165°F/74°C), remove it from the heat.
Garnish the chicken with chopped scallions and toasted sesame seeds. Serve hot over a bed of steamed white rice, making sure to drizzle extra sauce over the top for added flavor.
Nutrition Facts
Calories |
3917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 50.4 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
