Grocery List:

• 1 – lb chicken breast
• ¼ – cup soy sauce
• ¼ – cup ketchup
• 1-2 – TBSP pineapple juice
• 2 – TBSP brown sugar
• 1 – tsp minced garlic
• 1 – tsp apple cider vinegar
• 1 ¼ – cup jasmine rice
• 2 ½ – cup water

Recipe:

1. Cut the chicken either into strips or cubes.
2. Create the marinade, combine everything except the chicken (and rice) into a bowl and stir thoroughly, set aside ~¼ cup of marinade in the fridge for basting later.
3. Add the cut chicken to the marinade and set in the fridge for about 6 hours.
4. Start the rice, combine the rice and water in a pot and bring to a boil, then simmer for 15 minutes.
5. Pan fry the chicken over medium heat for about 12 minutes or until the internal temperature has reached 165F. In the last few minutes, add the remaining marinade to the pan and stir in with the chicken.
   • Option to “cook off” excess sauce, or leave it for flavoring the rice
6. Serve over white rice and enjoy!
7. Notes:
   • Ginger pairs well with this, add a few pieces chopped to the marinade.
   • This works well on the grill, brush on the remaining sauce near the end of the cook time.
   • Works well as a meal prep option.
   • Huli Huli is Hawaiian for turning, turning, so Huli Huli chicken would traditionally be a rotisserie style chicken.