Easy Hawaiian Shoyu Chicken Recipe

Heat a Dutch oven or large pot over medium-high heat. Drizzle in a little oil, just enough to coat the bottom.
Add chicken thighs skin side down and brown until the skin becomes golden and crispy. Do this in batches to avoid overcrowding the pot.
Flip the chicken over and brown the other side. The thighs don't need to be completely cooked at this point. We're just looking to brown them.
Remove from the pot and set aside. Repeat with the remaining thighs.
Turn the heat to low and use paper towels to soak up the fat from the pot. Be careful not to scrape up the browned bits. This is the good stuff!
Over low heat, add ginger and garlic and cook until they become aromatic. Be careful not to burn the garlic.
Add brown sugar and allow it to melt and caramelize, stirring occasionally.
Deglaze the pot by stirring in chicken broth, soy sauce and pineapple juice. Be sure to scrape up all the browned bits on the bottom of the pot.
Return the chicken thighs to the pot and arrange them in a single layer, if possible. Turn the heat to medium-high and let it come to a boil. Cover and simmer for 30 minutes over medium-low heat.
Stir together the cornstarch slurry. Over medium-high heat, carefully stir in half of the cornstarch slurry and let it come to a boil. If it's not thick enough, repeat with the cornstarch slurry, one tablespoon at a time, until you reach your desired consistency.
Serve Hawaiian Shoyu Chicken with 2 scoops of steamed rice and 1 scoop of mac salad.