Hawaiian Shoyu BBQ Chicken with Pineapple Rice
Hawaiian-style barbecue chicken is one of those dishes that tells a story through its flavors. Rooted in plantation-era cooking, it brings together shoyu from Japanese immigrants, the sweetness of pineapple from the islands, and the char of fire-grilled meats that has long been a Hawaiian tradition. The sauce is equal parts savory and sweet, perfumed with garlic and ginger, then caramelized over the grill into sticky, smoky perfection. Using Aloha Shoyu Low Sodium balances the saltiness while letting the pineapple and brown sugar shine. Paired with pineapple rice, this meal captures the tropical essence of Hawai‘i in both aroma and taste. The chicken offers smoky-sweet richness while the rice delivers bright, fruity notes that make every bite feel like sunshine. It is not the traditional plate lunch, which would normally feature plain white rice, but it honors the spirit of Hawaiian barbecue while giving it a backyard-friendly upgrade.
Grilled Hawaiian Style Chicken and Pineapple Rice
6
25 minutes
5 hours
610
American
Main Dish
This recipe brings together two elements that showcase the flavors of Hawai‘i: juicy, char-grilled chicken marinated in a sweet-savory shoyu blend and a side of pineapple rice that adds tropical brightness to the plate. The chicken gets its depth from Aloha Shoyu Low Sodium, which seasons without overwhelming, while pineapple juice and brown sugar create a caramelized crust on the grill. Garlic and ginger cut through the richness, filling the air with irresistible aroma. The pineapple rice complements this with a balance of sweet and savory, the grains infused with pineapple juice and lightly sautéed aromatics. Together, they form a complete plate that nods to Hawaiian traditions while offering a fresh, vibrant twist. It is comfort food designed for gatherings, where every bite carries the warmth of the grill and the freshness of the islands.
Ingredients
blank
- 1 cup ketchup
- 1 cup pineapple juice
- 1 cup brown sugar, packed
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 green onions, thinly sliced
blank
3 pounds bone-in, skin-on chicken thighs
blank
- 2 cups jasmine rice, rinsed
- 2 cups pineapple juice
- 1 cup water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt
blank
- Sliced pineapple, grilled
- Chopped green onions
Directions
- Make the Marinade: In a medium mixing bowl, whisk together the Aloha Shoyu Low Sodium soy sauce, ketchup, pineapple juice, brown sugar, garlic, ginger, and green onions until fully combined.
- Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Seal or cover tightly and refrigerate for at least 4 hours, preferably overnight, turning occasionally to coat evenly.
- Prepare the Pineapple Rice: In a medium saucepan, heat olive oil over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant. Stir in the rinsed jasmine rice, then add pineapple juice, water, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
- Prepare the Grill: Preheat the grill to medium-high heat, about 375 to 400 degrees Fahrenheit. Oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Place skin-side down on the grill and cook for 6 to 8 minutes per side, basting with reserved marinade, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Rest and Serve: Transfer the chicken to a platter, let it rest for 5 minutes, then serve alongside pineapple rice with optional grilled pineapple and green onion garnish.
