Make the marinade

• Whisk the soy sauce, pineapple juice, ketchup, minced garlic, ginger paste, brown sugar and black pepper in a bowl until the sugar dissolves.

Marinate the chicken

• Add the chicken thighs to the marinade and turn to coat well.
• Cover and refrigerate.

Cook the macaroni

• Boil the elbow macaroni in salted water until tender.
• Drain and rinse under cold water, then let cool completely.

Dress the pasta

• Toss the cooled macaroni with the rice vinegar and the smaller amount of mayo.

Make the mac salad dressing

• In a bowl, mix the remaining mayo with the apple cider vinegar, milk, white sugar, salt and pepper.
• Stir in the grated onion, shredded carrots and green onion.

Combine the mac salad

• Fold the dressing into the macaroni until evenly coated.

Chill the mac salad

• Cover and refrigerate until cold.

Grill the chicken

• Grill the marinated chicken thighs over medium-high heat, turning once, until cooked through and nicely charred.

Serve

• Serve the grilled chicken with the cold mac salad on the side.