About this recipe
The weather is heating up, and it’s the perfect time for some backyard grilling. If you’re looking to switch it up from the typical hot dogs and hamburgers, try this recipe for Hawaiian chicken with macaroni salad.
“It isn’t a ton effort. The marination was so easy,” Brigette Prather said. “It’s a really sweet, yummy, succulent chicken.”
The chicken has a sweet and savory marinade made from pineapple juice and soy sauce. If you’d rather not grill, you can also cook the chicken in the oven on high heat before finishing with the broiler.
“This chicken is great for meal prepping because it retains so much flavor and moisture,” Prather said.
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Serve the chicken with the macaroni salad at room temperature. Prather recommends serving the macaroni salad right as it’s ready because if you refrigerate it, the macaroni salad dries up. If you must refrigerate the macaroni salad before serving, add some milk and mayonnaise.
Serve the chicken and macaroni salad with a scoop of white rice. For a beautiful presentation, pack rice into a small bowl and invert it on the plate. Garnish with green onions, fresh lime wedges and/or cilantro.
Ingredients
Macaroni Salad
Hawaiian Chicken
Directions
Macaroni Salad
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Bring a large pot of salted water to a boil and cook macaroni until soft and fully cooked.
TIP:
Cook past al dente for the best texture. -
Drain the pasta and transfer to a large bowl.
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Add carrots, bell peppers, pickles, green onions, mayonnaise, milk and pickle juice.
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Season with salt and pepper and mix thoroughly.
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Serve at room temperature.
TIP:
If refrigerated, add more milk or mayonnaise before serving to loosen the mixture.
Hawaiian Chicken
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Trim excess fat from chicken and place in a dish or resealable bag.
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Mix pineapple juice, garlic, ginger, soy sauce, ketchup and brown sugar, then pour over chicken and coat evenly.
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Marinate for several hours or overnight.
TIP:
Longer marinating enhances flavor and tenderness.
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Grill chicken over medium-high heat until browned and cooked through, reaching 165°F internally.
TIP:
Alternatively, bake at 425°F and finish under the broiler.
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Slice and garnish with green onions or cilantro if desired.
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Serve with macaroni salad, rice and fresh or grilled pineapple.
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