Plate Lunch with Grilled Teriyaki Chicken and Macaroni Salad

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A classic Hawaiian plate lunch featuring tender grilled teriyaki chicken paired with creamy macaroni salad and steamed white rice. This Hawaiian-inspired chicken recipe, 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.

Ingredients

• 6 pieces boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 1 tbsp grated fresh ginger
• 2 cloves minced garlic
• 2 cups uncooked elbow macaroni
• 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
• 1/2 tsp black pepper
• 4 cups cooked steamed white rice
• 2 tbsp for garnish green onions, sliced

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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.