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Hawaiian BBQ Chicken Bowls with Mac Salad
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Hawaiian BBQ Chicken Bowls with Mac Salad

5 hServes 6Nutri-Score C€€
from @hazaleajone16 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighs (boneless, skinless)Meat900 g
  • soy saucePantry120 ml
  • pineapple juiceBeverages120 ml
  • ketchupPantry120 ml
  • garlic (minced)Produce4 pieces
  • ginger pastePantry15 g
  • brown sugarPantry100 g
  • black pepper (to taste)Spices1 g
  • elbow macaroniGrains450 g
  • rice vinegarPantry22 ml
  • mayonnaise (divided)Pantry255 g
  • carrots (shredded)Produce90 g
  • onion powder (to taste)Spices2 g
  • green onion (sliced)Produce30 g
  • pickle juice (or apple cider vinegar)Pantry15 ml
  • whole milkDairy30 ml
  • white sugarPantry4 g
  • salt (to taste)Spices3 g
  • white rice (for serving)Grains300 g

per serving

Nutrition

656kcal

Carbs
67 g
Proteins
32 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Stockpot
  • Colander
  • Grater

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. Cook the macaroni

    • Boil the elbow macaroni according to package directions.
    • Drain and let cool slightly.
    Step 4

  5. Season the warm pasta

    • Toss the warm macaroni with the rice vinegar.
    • Stir in a spoonful of the mayo, then let cool.
    Step 5

  6. 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.
    Step 6

  7. Chill and serve

    • Chill the mac salad in the fridge until cold.
    • Serve the BBQ chicken and mac salad with white rice.
    Step 7
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