why make this recipe
Hawaiian Barbecue Chicken & Macaroni Salad is a fun and flavorful dish that brings a taste of the islands right to your dinner table. The sweet and tangy barbecue chicken pairs perfectly with the creamy macaroni salad, making it a delightful meal for picnics, barbecues, or family dinners. This recipe is easy to follow and uses ingredients that are readily available, making it an ideal choice for any home cook!
how to make Hawaiian Barbecue Chicken & Macaroni Salad
Ingredients :
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup ketchup
- 1 (6 oz) can pineapple juice
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 5 cloves garlic, minced
- 1 tbsp freshly grated or minced ginger
- 1/2 lb elbow macaroni (about 2 cups dry)
- Salt, for pasta water
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar (or white vinegar)
- 1 tbsp sugar
- 2 tbsp milk
- 1/4 cup shredded carrot
- 2 tbsp finely chopped onion
- 2 tbsp chopped green onion
- Salt & black pepper to taste
Directions :
For the Hawaiian Barbecue Chicken:
- In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, black pepper, salt, minced garlic, and ginger.
- Add the chicken thighs to the marinade, mixing until fully coated. Cover and refrigerate for at least 1 hour.
- Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
- Let the chicken rest before slicing. Serve with macaroni salad and steamed rice.
For the Creamy Hawaiian Macaroni Salad:
- Boil salted water in a pot, add the elbow macaroni, and cook until soft, about 8-10 minutes.
- Drain the pasta and rinse it with cold water.
- In a bowl, mix together the mayonnaise, vinegar, sugar, milk, shredded carrot, onion, and green onion.
- Add the cooled pasta to the mixing bowl, season with salt and black pepper, and combine well.
- Refrigerate for at least 30 minutes before serving.
how to serve Hawaiian Barbecue Chicken & Macaroni Salad
Serve your Hawaiian Barbecue Chicken alongside a generous scoop of macaroni salad. You can also add some steamed rice for a complete meal. A sprinkle of chopped green onions on top of the chicken can add a fresh touch. Enjoy this dish with family and friends!
how to store Hawaiian Barbecue Chicken & Macaroni Salad
Store any leftover Hawaiian Barbecue Chicken & Macaroni Salad in airtight containers in the refrigerator. The chicken can stay fresh for up to three days, while the macaroni salad should be eaten within two days to maintain its flavor. Reheat the chicken in the microwave or on the stove, and serve chilled or at room temperature for the salad.
tips to make Hawaiian Barbecue Chicken & Macaroni Salad
- For extra flavor, let the chicken marinate overnight.
- Experiment with different types of barbecue sauce for a customized taste.
- You can add ingredients like celery or bell pepper to the macaroni salad for added crunch.
variation
You can easily modify this recipe to suit your tastes. Try grilling the chicken instead of cooking it on the stovetop for a smoky flavor. Additionally, you can substitute the elbow macaroni for other types of pasta such as shells or rotini.
FAQs
1. Can I use chicken breasts instead of chicken thighs?
Yes, chicken breasts can be used, but thighs will give you a juicier result.
2. Is there a vegan option for this recipe?
You can swap the chicken for tofu or tempeh and use vegan mayo for the macaroni salad.
3. How can I make the macaroni salad spicier?
Add some diced jalapeños or a dash of hot sauce to the macaroni salad for a kick!
Hawaiian Barbecue Chicken & Macaroni Salad
Ingredients
For the Barbecue Chicken
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup ketchup
- 1 can pineapple juice (6 oz)
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 5 cloves garlic, minced
- 1 tbsp freshly grated or minced ginger
For the Creamy Macaroni Salad
- 1/2 lb elbow macaroni (about 2 cups dry)
- Salt to taste for pasta water
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar (or white vinegar)
- 1 tbsp sugar
- 2 tbsp milk
- 1/4 cup shredded carrot
- 2 tbsp finely chopped onion
- 2 tbsp chopped green onion
Instructions
For the Hawaiian Barbecue Chicken
- In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, black pepper, salt, minced garlic, and ginger.
- Add the chicken thighs to the marinade, mixing until fully coated. Cover and refrigerate for at least 1 hour.
- Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
- Let the chicken rest before slicing. Serve with macaroni salad and steamed rice.
For the Creamy Hawaiian Macaroni Salad
- Boil salted water in a pot, add the elbow macaroni, and cook until soft, about 8-10 minutes.
- Drain the pasta and rinse it with cold water.
- In a bowl, mix together the mayonnaise, vinegar, sugar, milk, shredded carrot, onion, and green onion.
- Add the cooled pasta to the mixing bowl, season with salt and black pepper, and combine well.
- Refrigerate for at least 30 minutes before serving.