Instructions
Step 1: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, rice vinegar, and sesame oil. Add chicken and marinate for at least 2 hours or overnight.
Step 2: While the chicken marinates, cook the elbow macaroni according to package directions. Drain and let cool.
Step 3: In a mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper. Stir in carrots and celery, then fold in the cooled pasta. Refrigerate until ready to serve.
Step 4: Preheat grill or skillet over medium-high heat. Grill chicken for 6-8 minutes per side, or until nicely charred and cooked through.
Step 5: Slice the chicken and serve over white rice with a generous scoop of macaroni salad. Garnish with chopped green onions or parsley if desired.
Storage Information
Store leftover chicken, rice, and macaroni salad separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice before serving; macaroni salad is best served cold.
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