Hawaiian Shoyu Chicken With Tangy Pineapple Coleslaw
by Jordan Salinas, Healthy Hut Market & Café, Kilauea, Kauai, Hawaii
Shoyu Chicken is a classic Hawaiian dish often served with rice. This recipe features a grilled version that pairs perfectly with a tangy pineapple slaw.
- 2 tablespoons sesame oil
- 1 cup chopped sweet white onion
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- ½ cup brown sugar
- 1 cup soy sauce (or substitute tamari for gluten-free)
- ½ cup rice wine vinegar
- 2 Hawaiian chili peppers (or 1 teaspoon of red pepper chili flakes)
- 1 package Smart Chicken thighs (6 thighs)
To a pan over medium heat, add sesame oil. Add the onion, ginger, and garlic to the pan, and sauté until the onion is wilted and browned. Add the brown sugar, soy sauce, vinegar, and peppers. Let simmer for about 30 minutes. Turn off heat and let cool completely. Submerge the chicken in the cooled mixture, cover and marinate in the refrigerator for one hour, or overnight.
Preheat oven to 450°F. Transfer the chicken to a heavy bottomed, oven-safe pan, skin-side up, and cover. Cook the covered chicken in the preheated oven for 30 minutes, then remove cover and continue cooking for another 7 minutes.
- Tangy Pineapple Coleslaw
- Makes about 8 cups
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey
- ¼ cup chopped pineapple (canned or fresh)
- 3 cups shredded green cabbage (or substitute Napa cabbage)
- 4 cups chopped kale
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
- Salt and pepper, to taste
In a pan over medium heat, combine sesame oil, garlic, and ginger. Add honey and pineapple and season with a dash of salt and pepper. Turn down the heat and add the cabbage. Once the mixture has cooked for 3 minutes, remove from heat and add the kale and sesame seeds. Serve with Shoyu Chicken.