Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad

By , Test Kitchen Director · 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

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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.

Frequently asked questions

How long does 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 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 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 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 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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