Go Back
+ servings
A big white plate is loaded up with rice covered in huli huli chicken. There is a big scoop of Mac Salad and a heap of broccoli with two tempura shrimp on top.
Print Recipe
4.73 from 18 votes

Hawaiian Shoyu or Huli Huli Chicken (Local Boyz Copycat)

This Huli Huli Chicken is delicious and tastes just like your favorite Hawaiian version. Pineapple juice, soy sauce and ginger make a flavorful pulled chicken the family will scarf down.  Usually Huli Huli Chicken is cooked on a grill but this recipe uses a stove - no grilling required! Plan to serve this with Hawaiian Macaroni Salad, Steamed Rice and broccoli or another steamed vegetable for a full Hawaiian plate dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner
Cuisine: Asian
Keyword: huli huli chicken recipe, hawaiian plate dinner, local boyz resturant copycat
Servings: 6 servings
Calories: 471kcal

Ingredients

  • 1 Tbsp. canola oil
  • 1 Tbsp. sesame oil
  • 3 pounds boneless, skinless chicken thighs
  • 2 cups pineapple juice
  • 1 cup low sodium soy sauce (regular sodium will be WAY salty!)
  • 1 large onion cut in half and sliced
  • 1/3 cup fresh ginger peeled and grated
  • 1/2 cup brown sugar
  • 1 Tbsp. granulated garlic
  • 1/2 tsp. black pepper coursely ground
  • 1/4 tsp. red pepper flakes optional

Instructions

  • In a large dutch oven or other heavy bottom pot, heat canola and sesame oil over medium-high heat.
  • Add the chicken to the oil. Cook 1-2 minutes until there is a nice golden brown crust and then flip to the other side. Cook an additional 1-2 minutes until the 2nd side is golden.
  • Add the pineapple juice and low sodium soy sauce and bring the mixture to a simmer while you add everything else.
  • Peel onion, slice it in half and thinly slice both halves. Add to the pot.
  • Peel the ginger and grate it using a microplane or other grater. (Alternately using refrigerated ginger in a tube works well!) Add the ginger to the pot.
  • Add the brown sugar, granulated garlic, black pepper and red pepper flakes. Stir. Turn the heat down to medium to maintain a simmer. Cook uncovered for 30-45 minutes until the meat can be shredded easily into chunks with a fork.
  • Use a slotted spoon or tongs to remove the meat from the juices and shred with two forks. Return to the sauce and serve with tongs or slotted spoon.
  • Serve the chicken with any or all of the following: rice, mac salad, broccoli, soy sauce, Yoshida Gourmet Sauce, sweet chili sauce or fresh pineapple slices.

Notes

Sesame Oil - You can find this common Asian oil at almost any grocery store Asian section or at an Asian market.  Don't be afraid to cook with sesame oil if it's new to you!  It smells strong but a little bit just gives you a nice background flavor! 
Soy Sauce - This recipe is fairly salty!  If you use regular soy sauce it will be TOO salty (and I love salt so be warned).  You really do need low sodium sauce here.  
 

Nutrition

Calories: 471kcal | Carbohydrates: 37g | Protein: 47g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 1632mg | Potassium: 847mg | Fiber: 1g | Sugar: 28g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 3mg