Hawaiian Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Hawaiian plate lunch featuring tender grilled teriyaki chicken paired with creamy macaroni salad and steamed white rice. This hawaiian-inspired chicken ready in about 40 minutes pairs boneless skinless chicken thighs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Hawaiian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup pineapple juice, 1 tbsp grated fresh ginger, and 2 minced garlic cloves to make teriyaki marinade. Add 6 boneless skinless chicken thighs and marinate for at least 30 minutes.
  2. Step 2: Cook 2 cups uncooked elbow macaroni according to package instructions until tender, then drain and rinse under cold water.
  3. Step 3: In a large bowl, combine 1 cup mayonnaise, 1/2 cup finely diced celery, 1/4 cup finely diced carrot, 1 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp salt, and 1/2 tsp black pepper to make macaroni salad dressing. Add the cooled macaroni and mix well. Chill for at least 1 hour.
  4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until caramelized and internal temperature reaches 165°F.
  5. Step 5: To serve, place 1 cup steamed white rice on each plate, top with grilled teriyaki chicken thighs, and a scoop of macaroni salad. Garnish with 2 tbsp sliced green onions.

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Frequently asked questions

How long does Hawaiian Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hawaiian Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Hawaiian Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hawaiian Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hawaiian Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad?

Hawaiian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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