Pineapple Shoyu Chicken Recipe

Name: Pineapple Shoyu Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups low sodium chicken broth; 15 ounces unsweetened coconut milk; 1 1/2 cups jasmine rice; coarse salt to taste; 1 tablespoon canola oil; 3 pounds chicken thighs boneless and skinless; 1 dash salt and ground black pepper coarse; 1 cup low sodium soy sauce or tamari; 2 1/2 cups low sodium chicken broth; 1/2 cup brown sugar packed; 1/4 cup mirin; 1 teaspoon worcestershire sauce; 1 cup crushed pineapple; 4 cloves garlic finely minced; 2 tablespoons fresh ginger peeled and finely minced; 2 1/2 tablespoons cornstarch dissolved in 2 Tbsp. water; 1/4 cup green onions sliced on diagonal

Servings: persons

3 1/4 cups low sodium chicken broth
15 ounces unsweetened coconut milk
1 1/2 cups jasmine rice
coarse salt to taste
1 tablespoon canola oil
3 pounds chicken thighs boneless and skinless
1 dash salt and ground black pepper coarse
1 cup low sodium soy sauce or tamari
2 1/2 cups low sodium chicken broth
1/2 cup brown sugar packed
1/4 cup mirin
1 teaspoon worcestershire sauce
1 cup crushed pineapple
4 cloves garlic finely minced
2 tablespoons fresh ginger peeled and finely minced
2 1/2 tablespoons cornstarch dissolved in 2 Tbsp. water
1/4 cup green onions sliced on diagonal

1
To make rice, bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender. Season to taste with salt.
2
To make chicken, heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides. Place thighs in hot oil and sear on both sides.
3
While chicken cooks, prepare the sauce.
4
In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot/skillet with chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily.
5
Using a slotted spoon, remove chicken and place in a bowl. Turn heat up to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce.
6
Serve Shoyu chicken with coconut rice and garnish with green onions.

1746

kcal

Calories

Fat

112

Carbs

203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/4 cups low sodium chicken broth, 15 ounces unsweetened coconut milk, 1 1/2 cups jasmine rice, coarse salt to taste, and more.

Yes, Pineapple Shoyu Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pineapple Shoyu Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions