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Prepare the chicken marinade: In a large bowl, combine the brown sugar, soy sauce, honey, sriracha sauce, ginger paste, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.

Whisk the marinade ingredients together until well combined.

Add the skinless, boneless chicken thighs to the marinade. Use tongs to ensure the chicken is thoroughly coated.

Cover the bowl and place the marinated chicken in the refrigerator to marinate for at least 2 hours.

While the chicken is marinating, begin preparing the macaroni salad. Bring a large pot of water (approximately 4 quarts) to a boil over medium-high heat.

Add about 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Give it a quick mix with a wooden spoon.

Cook the macaroni for 9 to 11 minutes, or until desired tenderness. Drain the cooked macaroni and set it aside to cool slightly.

While the macaroni cooks, prepare the vegetables for the salad. Shred the carrots and white onion using a box grater.

In a large bowl, combine the drained macaroni, shredded white onion, and shredded carrots.

Add the apple cider vinegar, sugar, mayonnaise, and heavy cream to the macaroni mixture. Season with salt and pepper to taste.

Mix all the macaroni salad ingredients until everything is well combined. Set aside.

After the chicken has marinated, heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of oil and spread it evenly.

Place the marinated chicken thighs onto the hot skillet. Cook for about 5 to 6 minutes on each side, until cooked through and nicely caramelized.

Remove the cooked chicken from the heat and set it aside to rest for a few minutes.

To serve, place a portion of cooked white rice on a plate, forming a dome shape. Place some steamed cabbage next to the rice.

Arrange the cooked Hawaiian BBQ chicken on top of the steamed cabbage. Add a generous scoop of the macaroni salad next to the white rice.

Optionally, drizzle a little bit of teriyaki glaze over the white rice and sprinkle some parsley flakes over the white rice. Serve immediately and enjoy!


Prepare the chicken marinade: In a large bowl, combine the brown sugar, soy sauce, honey, sriracha sauce, ginger paste, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.

Whisk the marinade ingredients together until well combined.

Add the skinless, boneless chicken thighs to the marinade. Use tongs to ensure the chicken is thoroughly coated.

Cover the bowl and place the marinated chicken in the refrigerator to marinate for at least 2 hours.

While the chicken is marinating, begin preparing the macaroni salad. Bring a large pot of water (approximately 4 quarts) to a boil over medium-high heat.

Add about 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Give it a quick mix with a wooden spoon.

Cook the macaroni for 9 to 11 minutes, or until desired tenderness. Drain the cooked macaroni and set it aside to cool slightly.

While the macaroni cooks, prepare the vegetables for the salad. Shred the carrots and white onion using a box grater.

In a large bowl, combine the drained macaroni, shredded white onion, and shredded carrots.

Add the apple cider vinegar, sugar, mayonnaise, and heavy cream to the macaroni mixture. Season with salt and pepper to taste.

Mix all the macaroni salad ingredients until everything is well combined. Set aside.

After the chicken has marinated, heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of oil and spread it evenly.

Place the marinated chicken thighs onto the hot skillet. Cook for about 5 to 6 minutes on each side, until cooked through and nicely caramelized.

Remove the cooked chicken from the heat and set it aside to rest for a few minutes.

To serve, place a portion of cooked white rice on a plate, forming a dome shape. Place some steamed cabbage next to the rice.

Arrange the cooked Hawaiian BBQ chicken on top of the steamed cabbage. Add a generous scoop of the macaroni salad next to the white rice.

Optionally, drizzle a little bit of teriyaki glaze over the white rice and sprinkle some parsley flakes over the white rice. Serve immediately and enjoy!
