Start by preparing the marinade (Pinagbabaran). In a mixing bowl, combine honey, brown sugar, vinegar, minced garlic, ginger, salt, and chili peppers. Mix well until the sugar completely dissolves. Divide the marinade into two portions – one for marinating and one for basting while grilling. Set aside.

Clean your squid (Paglilinis ng Pusit) by gently pulling the head and tentacles from the body. Remove the clear plastic-like backbone (balakbak) and discard the ink sac (tintang pusit). Rinse the squid thoroughly under cold running water and pat dry with paper towels. Using a sharp knife, score the outside of the squid in a diamond pattern (guhitan ng diamond pattern sa balat).

Prepare your stuffing (Paghahanda ng Palaman) by combining the finely diced tomatoes and chopped onions in a bowl. Season with salt and pepper to taste. Mix well and set aside.

Place the cleaned squid in a large dish and pour half of the prepared marinade over it. Make sure the squid is well-coated. Cover and refrigerate at 4°C/40°F for 1 hour. Do not marinate longer as this can make the squid tough.

While the squid is marinating, prepare your grill (Paghahanda ng Ihawan). Heat it to high temperature, around 200°C/400°F. Clean and oil your grill grates to prevent sticking.

After marinating, remove the squid from the refrigerator and discard the used marinade. Pat the squid dry with paper towels. This helps achieve better char marks when grilling.

Carefully stuff each squid cavity (Paglalagay ng Palaman) with the prepared tomato and onion mixture. Don't overstuff as the vegetables will expand during cooking. Secure the openings with toothpicks to keep the stuffing in place.

Place the stuffed squid on the preheated grill. Cook for 3-4 minutes on each side, or until the squid turns opaque white and shows light char marks (Pag-iihaw). While grilling, frequently baste with the reserved marinade using a brush (Pagbabrush ng Pinagbabaran). The internal temperature should reach 60°C/140°F.

Serve immediately while hot with steamed rice (mainit na kanin) and spiced vinegar dipping sauce (sawsawan). You can make a simple dipping sauce by combining vinegar, minced garlic, chili peppers, and a pinch of salt.

To store leftovers (Pag-iimbak), place in an airtight container and refrigerate for up to 2 days. When reheating (Pag-iinit), use a grill or broiler for 1-2 minutes per side. Avoid using a microwave as it will make the squid tough and rubbery.