A delicious Hawaiian-inspired dish featuring tender chicken thighs cooked in a sweet and savory pineapple shoyu sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Hawaiian
Diet:Gluten Free
Ingredients
Scale
2 lb boneless, skinless chicken thighs
1 tbsp vegetable oil
1 cup pineapple chunks, fresh or canned
1/2 small yellow onion, sliced
3 green onions, chopped, for garnish
1 tbsp sesame seeds, optional
1/2 cup soy sauce
3/4 cup pineapple juice
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp freshly grated ginger
2 tbsp rice vinegar
1 tbsp honey
1/4 tsp ground black pepper
1 tbsp cornstarch
2 tbsp cold water
Instructions
In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, rice vinegar, honey, and black pepper. Stir until the sugar begins to dissolve. Set aside.
Pat the chicken thighs dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for about 3–4 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Add the sliced onion to the skillet and cook for 2 minutes until slightly softened. Pour the pineapple shoyu sauce over the chicken, scraping up any browned bits from the bottom of the pan.
Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 20–25 minutes, turning the chicken occasionally, until tender and cooked through. The chicken should reach an internal temperature of 165°F.
Stir in the pineapple chunks and simmer uncovered for another 3–5 minutes. This allows the pineapple to warm through while the sauce reduces slightly.
In a small bowl, mix the cornstarch with the cold water until smooth. Slowly stir the mixture into the simmering sauce. Cook for 1–2 minutes, stirring gently, until the sauce thickens and coats the chicken.
Remove the skillet from the heat. Sprinkle the chicken with chopped green onions and sesame seeds, if desired. Spoon the glossy pineapple shoyu sauce over the chicken and serve warm.
Notes
For a spicier kick, add red pepper flakes to the sauce.
Serve with steamed rice or noodles to soak up the sauce.
This dish can be made ahead of time and reheated for a quick meal.