• Combine the brown sugar, ketchup, low sodium soy sauce, chicken broth, ginger, garlic, sesame oil, sriracha, pineapple juice, honey and rice wine vinegar in a bowl.
• Place chicken in a large container and combine with marinade. Turn chicken to make sure it's all coated then seal the container with lid or plastic wrap. Refrigerate for 8 hours or overnight. *This is also when I prepare the white rice to fry the following day.
• Once chicken is marinated and ready, preheat oven to 425° and heat a cast iron skillet over high heat.
• When cast-iron skillet is hot, add 1-2 tablespoons of olive oil and begin placing chicken into the pan and cover with lid. Cook without moving for about 2 minutes to get a nice char. Once a nice golden skin and char begins to form remove and place on a lined baking sheet. Spoon huli huli marinade over each piece and put it in the oven until the chicken reaches an internal temp of 165° (time varies based on size and type of chicken. Check it’s temperature after about 15 minutes in the oven).
• Add remainder of the huli huli marinade to a sauce pan and bring it to a boil. When the sauce starts to boil turn heat down to low but keep it simmering and stir occasionally. Brown sugar will begin to caramelize and sauce will start to reduce and thicken slightly. *It's critical that the marinade reaches a rolling boil at about 212°F because it made contact with raw chicken. Be sure that marinade aggressively boils for 5 minutes.
• Once sauce and chicken have reached the right temperature remove from heat, coat in sauce and let it rest for about 5 minutes before cutting into it.

Fried Rice:

• Combine rice and water in a sauce pan over medium high heat and bring to a boil. When it begins to boil reduce the heat to low, cover, and simmer for 20 minutes. Remove the lid and fluff rice (if rice still too tough at the end of cooking time, add 1-2 tbsp. of water, stir, cover and cook for a couple more minutes).
• Heat large skillet over high heat and when it's hot, pour in canola oil (olive or vegetable oil will also work). Add carrots, red pepper, jalapeno, garlic and ginger. Cook until ingredients begin to soften and become fragrant. From there, add peas and stir.
• Push veggies to one side of skillet, add butter and crack in eggs to scramble. Once scrambled, mix together. From there, add in cooked rice. Gradually add in soy sauce and sesame oil and continue stirring until it evenly coats the rice.
• Serve warm with huli huli chicken and top with a little extra sauce- Enjoy!