Huli Huli Chicken Musubi

For the Huli Huli Chicken:

1. Combine ketchup, soy sauce, brown sugar, pineapple juice, rice wine vinegar, minced garlic, grated ginger, garlic powder, paprika, salt, and optional pineapple chunks and sriracha to create the marinade.
2. Marinate the boneless, skinless chicken thighs in this mixture for 2-4 hours.
3. Offset grill your chicken, cooking for 10 minutes on each side, or cook on a pan over low-medium heat until both sides are brown and slightly charred, basting occasionally.
4. Reduce the remaining marinade from the chicken in a saucepan on high heat until it slightly thickens. Save this reduced sauce for later.

For the Musubi Assembly:

1. Wash the rice thoroughly and cook according to package directions.
2. Cut 4 nori sheets into halves.
3. To assemble the musubi, place a musubi mold over a nori half. Fill 2/3 of your musubi mold with cooked rice and press down firmly with the mold.
4. Next, layer your Hawaiian Mac Salad (note: the recipe for the mac salad is not provided in this content).
5. Sprinkle with furikake.
6. Press the mold down all the way, then release the outside mold while keeping the rice pressed.
7. Layer a piece of the cooked Huli Huli chicken on top.
8. Top with the reduced Huli sauce and green onions.
9. Wrap the musubi with the nori sheet, ensuring the 'shiny' side is outside and the 'rough' side is inside.
10. Enjoy!