HAWAIIAN HULI HULI CHICKEN
3 lbs boneless/skinless chicken breasts or thighs (thighs will be a bit more tender)
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 cup regular soy sauce
1/4 cup sherry
2 tsp fresh ginger, minced
4 cloves garlic, minced
1/4 tsp freshly ground black pepper
Optional: green onions, sliced thinly for garnish over cooked chicken

Towel dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
In a bowl, combine all remaining ingredients to make the marinade. Reserve 2/3 cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
Drain/discard used marinade from chicken pieces. Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the 2/3 cup reserved sauce during the last couple of minutes during grill time (if you start basting too early, it will be more likely to burn.)

Serving suggestion: grill sliced pineapple as well. Melt 3 Tbsp of butter in a saucepan or the microwave and coat both sides of each pineapple slice in butter. Lightly season with salt. Grill the pineapple over direct medium heat for about 4 minutes on each side. The pineapple is done when there are grill marks and it’s starting to become soft and caramelized on the outside.

FAVORITE GRILLED PEACHES
Heat grill to medium, if cooking on a charcoal grill, wait for the fire to diminish to low heat.
Cut the peaches along their seams, all the way around. Hold each half in one hand and twist to pop off the pit. Brush the cut sides of the peaches with olive oil and grill, cut side down. Leave for 5 minutes or until the fruit has started to soften and has grill marks
Next, brush the tops with oil, turn over and move to indirect heat and grill another 5 minutes. Brush with your favorite flavoring, some ideas include maple syrup, bourbon, sugar and butter or homemade caramel sauce.

HOT DAY INSTA-POT PORK BUTT
3 or 4-pound pork butt
2 tablespoons olive oil
1 cup chicken broth
¼ cup apple cider vinegar

For the Rub:
3 tablespoons brown sugar, packed
3 teaspoons kosher salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes, optional
Let pork sit at room temperature for 15 minutes. Trim fat and cut roast into 4 pieces, removing bones. Add spices to a large bowl and toss the pork butt until well coated.
Turn Instant Pot to the Saute setting. Add olive oil and heat until hot. Brown pork on each side. This will take about 2 minutes per side. Remove pork and set to the side.
Add the chicken broth and apple cider vinegar to deglaze the bottom of the pot. Be sure to scrape up all the browned bits. Place the pork back into the pot. Use Manual High Pressure setting for 60 minutes and set the valve to the Sealed position.
After cooking is complete, allow the pressure to naturally release for 15 minutes. Remove cooked pork to a large platter or bowl, cover loosely with foil and allow to rest for 5-10 minutes. Shred meat with 2 forks and serve on tortillas or toasted buns with desired topping.