Make the BBQ marinade

• Whisk the soy sauce, pineapple juice, ketchup, garlic, ginger paste, brown sugar and black pepper in a bowl.
• Set a little marinade aside in a separate jar for basting later.

Marinate the chicken

• Add the chicken thighs to the marinade and turn to coat.
• Cover and refrigerate for at least a few hours, or overnight.

Cook the chicken

• Cook the chicken in a hot pan until fully cooked through and nicely caramelized.
• Brush with the reserved marinade at the end of cooking.

Cook the macaroni

• Boil the elbow macaroni according to package directions.
• Drain and let cool slightly.

Season the warm pasta

• Toss the warm macaroni with the rice vinegar.
• Stir in a spoonful of the mayo, then let cool.

Make the mac salad dressing

• Whisk the remaining mayo with the pickle juice, milk, sugar, salt and pepper.
• Fold in the shredded carrots, onion powder and green onion.
• Fold the dressing into the cooled macaroni.

Chill and serve

• Chill the mac salad in the fridge until cold.
• Serve the BBQ chicken and mac salad with white rice.