Hawaiian Barbecue Chicken & Macaroni Salad
Introduction
Hawaiian Barbecue Chicken & Macaroni Salad is a delicious dish that brings together the sweet and tangy flavors of Hawaiian BBQ and the creamy goodness of macaroni salad. This recipe is perfect for a summer cookout or a cozy family dinner. The combination of grilled chicken and the cool pasta salad creates a fun and satisfying meal that everyone will love.
Why Make This Recipe
Making Hawaiian Barbecue Chicken & Macaroni Salad is a great idea for several reasons. First, it’s easy to prepare and requires minimal ingredients. Second, the vibrant flavors will transport you to a tropical paradise with every bite. Third, this dish is versatile; you can serve it at gatherings, picnics, or even for a regular dinner at home. Plus, it’s a complete meal that includes protein, carbs, and veggies—all in one!
How to Make Hawaiian Barbecue Chicken & Macaroni Salad
This simple recipe will walk you through the steps needed to whip up this tasty dish quickly.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1/2 cup Hawaiian-style BBQ sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 2 cups elbow macaroni, cooked & cooled
- 1/2 cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/4 cup shredded carrots
- 1/4 cup finely chopped celery
- Cooked white rice (for serving)
- Chopped parsley (for garnish, optional)
Directions:
- Marinate: Toss the chicken with BBQ sauce, soy sauce, garlic powder, salt, and pepper. Let it marinate for 30 minutes.
- Grill: Preheat your grill or skillet to medium-high heat. Cook the chicken for 6–7 minutes per side, basting with extra BBQ sauce until caramelized and cooked through.
- Salad: In a bowl, mix mayo, vinegar, sugar, salt, and pepper. Stir in the pasta, shredded carrots, and chopped celery. Chill in the fridge for at least 30 minutes.
- Serve: Place a layer of cooked white rice in a bowl. Top it with the grilled BBQ chicken and a scoop of creamy macaroni salad. Garnish with chopped parsley if you like.
How to Serve Hawaiian Barbecue Chicken & Macaroni Salad
This dish is best served warm and fresh. You can plate it by placing a nice scoop of cooked white rice at the bottom, followed by the grilled BBQ chicken on top. Add a generous scoop of macaroni salad beside it. Feel free to garnish with fresh parsley for added color and flavor!
How to Store Hawaiian Barbecue Chicken & Macaroni Salad
To store any leftovers, place the chicken and macaroni salad separately in airtight containers in the refrigerator. The chicken can last for about 3-4 days, while the macaroni salad is best consumed within 2-3 days. Make sure to reheat the chicken thoroughly before consuming.
Tips to Make Hawaiian Barbecue Chicken & Macaroni Salad
- For extra flavor, try adding pineapple chunks to the chicken marinade.
- You can use any type of BBQ sauce you prefer; the sweeter, the better!
- Ensure that the macaroni is completely cool before mixing in the mayo to avoid a soupy salad.
- Feel free to add other veggies to the salad, like diced bell peppers or peas, for additional texture.
Variation
You can easily make this dish gluten-free by using gluten-free macaroni and a gluten-free soy sauce alternative. Additionally, for a spicier kick, add some Sriracha or hot sauce to the BBQ marinade.
FAQs
1. Can I use different cuts of chicken for this recipe?
Yes, you can use chicken breasts or drumsticks if you prefer. Just adjust the cooking time accordingly.
2. Is there a vegetarian option for this recipe?
Absolutely! You can use tofu or tempeh marinated in the same BBQ sauce as a meat alternative.
3. Can the macaroni salad be made ahead of time?
Yes, the macaroni salad can be made a day in advance and chilled in the fridge until you’re ready to serve. This can enhance the flavors!
Enjoy your Hawaiian Barbecue Chicken & Macaroni Salad, and savor the taste of the islands!
Print
Hawaiian Barbecue Chicken & Macaroni Salad
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious dish combining sweet and tangy Hawaiian BBQ chicken with creamy macaroni salad, perfect for summer cookouts or family dinners.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup Hawaiian-style BBQ sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 2 cups elbow macaroni, cooked & cooled
- 1/2 cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/4 cup shredded carrots
- 1/4 cup finely chopped celery
- Cooked white rice (for serving)
- Chopped parsley (for garnish, optional)
Instructions
- Toss the chicken with BBQ sauce, soy sauce, garlic powder, salt, and pepper. Let it marinate for 30 minutes.
- Preheat your grill or skillet to medium-high heat. Cook the chicken for 6–7 minutes per side, basting with extra BBQ sauce until caramelized and cooked through.
- In a bowl, mix mayo, vinegar, sugar, salt, and pepper. Stir in the pasta, shredded carrots, and chopped celery. Chill in the fridge for at least 30 minutes.
- Place a layer of cooked white rice in a bowl. Top it with the grilled BBQ chicken and a scoop of creamy macaroni salad. Garnish with chopped parsley if desired.
Notes
For extra flavor, add pineapple chunks to the chicken marinade. Use your favorite BBQ sauce; sweeter sauces work best!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Hawaiian BBQ, chicken recipe, macaroni salad, summer dish, grilled chicken