Make the marinade

• Combine the ketchup, soy sauce, pineapple juice, brown sugar, ginger, garlic powder, salt and pepper.
• Mix everything together really well.

Marinate the chicken

• Add the chicken thighs to the marinade and turn to coat.
• Cover and refrigerate for at least 1 hour.

Cook the macaroni

• Boil the pasta in salted water, overcooking it by about 3 minutes.
• Drain and let it cool completely.

Prepare the macaroni salad vegetables

• Shred the carrots.
• Shred the yellow onion and chop the green onion.

Make the macaroni salad dressing

• Mix the mayonnaise, apple cider vinegar, milk, sugar, salt and pepper.
• Stir in the shredded carrots, yellow onion and green onion.

Combine and chill the macaroni salad

• Add the cooled noodles to the dressing and mix really well.
• Refrigerate until very cold.

Grill the chicken

• Heat oil in a skillet and add the marinated chicken thighs.
• Flip the chicken continuously, as the marinade burns easily, until cooked through.

Serve

• Serve the grilled chicken with the cold macaroni salad and white rice.