Hawaiian Huli Huli Chicken and Hawaiian Mac Salad

Really tasty and easy huli huli chicken and hawaiian mac salad with cabbage slaw and salad.

By Michael Coffin

Ingredients

• 1 lb chicken breast
• 2 cups macaroni pasta
• 3 garlic cloves
• Apple cider vinegar
• Brown sugar
• Cabbage
• Fresh ginger
• Greek yogurt
• Green onion
• Ketchup
• Mayo
• Mixed salad
• Onion
• Pineapple
• Pineapple Juice
• Salt, pepper, paprika, garlic, and onion powder
• Soy sauce
• Sriracha

Instructions

1. Mince 3 cloves of garlic and 1-3 tsp of ginger. Combine in a bowl with a couple tbsp of soy sauce, 1/4 cup of ketchup, 1 tbsp of sriracha, 1/2 to 1 cup of pineapple juice, 1/4 cup of brown sugar. salt and pepper to taste. 2 green onions sliced finely. Whisk to combine.
2. Butterfly chicken breasts in half and pound with pan underneath wrap to make it flat. Season lightly with salt and pepper on both sides. Add to marinade. Marinade for at least 1 hour up to 6.
3. Boil 2 cups of macaroni, cook 2-4 minutes past el dente. Rinse with cold water and strain. let cool in fridge until cold.
4. In a bowl add 1/2 cup of mayo, and 1/4-1/2 cup of greek yogurt. 1-2 tbsp of apple cider vinegar. 1/4 cup of shredded carrot. 1 tbsp of sugar. Grate 1/4 an onion. 3 tsp sriracha. salt, pepper, paprika, garlic, and onion powder to taste. Slice 4 green onion stalks. Whisk well, add pasta once cooled. Put back in fridge until serving.
5. Slice cabbage very finely. reserve to plate with chicken.
6. Sear chicken on medium low heat on a pan or grill (could cook hotter on grill).
7. Cook chicken for 6-8 minutes a side. Brush with reserved marinade after searing.
8. Sear Sliced pineapple on pan until slightly charred.
9. Plate with mac, chicken sliced, cabbage, and side salad.