Name of Chef: Mike & Amy Mewborn
Age: 54 & 36
Family Members: Dog, Emma
Community of Residence: La Costa
Hobbies/Interests: Travel / Photography / Sports / Entertaining / Eating
About the Recipe: This recipe isn’t indicative of how we always eat, but it’s how we would like to eat! This is a fun summer-type dish that is great for BBQ’s with friends & family. Because it’s so easy and inexpensive it is one of our favorites and a frequent visitor at our dinner table.
About the Chef: Mike is a full-time realtor in the Carlsbad/La Costa area and part time flight crew for the Navy Reserves on Coronado Naval Air Base North Island. Amy is a Certified Financial Planner who owns and manages two Xtend Barre fitness studios (Carlsbad & Carmel Valley) and is a consultant for Rodan & Fields health products. We really love North San Diego County and are always looking for new and fun things to do!

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Less than ¼ cup ketchup
¼ cup brown sugar
¼ cup tamari (gluten free soy sauce) – can also use regular soy sauce
¼ cup chicken broth
¼ cup white wine
¼ cup pureed canned pineapple
1 cup pineapple juice from a can
1 small piece of grated fresh ginger root
1 clove (or 1 tsp of pre crushed) garlic


1.  Mix ingredients in a bowl.
2.  Marinade chicken for any where between 1 and 24 hours.  The longer it marinades, the more the flavors combine.
3.  Place chicken skin side up either on a grill or under a broiler. Baste frequently with pineapple juice until cooked all the way through.


1 tbsp butter
1 tbsp brown sugar
2 cups jasmine rice
1 cup coconut milk
1 cup chicken stock
1 cup pineapple juice from a can (use the pineapple for the huli huli chicken)
1 cinnamon stick
1 lime juiced, then a grated zest
¼ cup sweetened coconut flakes
1 tsp brown sugar


1.  In a saucepan, over medium heat, melt butter.
2.  Add brown sugar, stirring until dissolved.
3.  Add rice, and stir until rice is evenly coated.
4.  Add coconut milk and stock.
5.  Squeeze the lime into the mixture, then place one half into the rice.
6.  Add cinnamon stick, boil all, and cover pot.
7.  Reduce heat to medium/low and simmer covered for 20 minutes.
8.  Turn heat off, and let sit for 10 minutes.
9.  At time of serving, remove cinnamon stick, and lime, zest the lime over the rice, and sprinkle with sweetened coconut flakes and the remaining 1 tsp of brown sugar.

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