I’m still in love with the food we had in Hawaii, so from time to time, I try to recreate that trip on our dinner table. I came upon this recipe in July Taste of Home (a magazine in which I rarely find something I want to make in!) and really enjoyed it – simple to make and delicious to eat. Here’s my adaptation.

Huli Huli Chicken Breasts

1/2 cup dark brown sugar

1/3 cup organic ketchup

1/3 cup soy sauce

1/4 cup cooking sherry (substitute chicken broth if you don’t have any)

1 tsp minced fresh ginger

3/4 tsp minced garlic

4 boneless skinless chicken breasts

Mix the marinade in a bowl, then reserve 1/2 cup for basting or serving. Place chicken breasts in ziploc bag and pour the marinade over them. Refrigerate 8 hours or overnight. Grill the chicken, basting with the reserved sauce, or heat the reserved sauce and serve it as a sauce with the chicken. This is great with rice. The leftover chicken is delicious in salads or on sandwiches. I make a double batch and we eat the leftovers for lunch all week.