Pinneapple Terriyaki Chicken & Mac Salad
🍍 Pineapple Teriyaki Chicken & Mac Salad (Goodles Style)
A sweet-savory, high-protein plate inspired by Hawaiian BBQ — featuring sticky grilled teriyaki chicken, juicy pineapple, and a creamy yet lighter mac salad made with Goodles. Balanced, bold, and perfect for meal prep.
🍽️ Servings: 4
🔥 Macros (Per Serving):
Calories: ~470 | Protein: 38g | Carbs: 32g | Fat: 22g
Calories: ~470 | Protein: 38g | Carbs: 32g | Fat: 22g
📝 Ingredients
For the Pineapple Teriyaki Chicken:
- 1.5 lbs boneless skinless chicken thighs
- 1/3 cup low-sodium soy sauce or coconut aminos
- 1/4 cup pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp brown sugar or monk fruit sweetener
- 1 clove garlic, grated
- 1 tsp ginger, grated
- 1 tsp sesame oil
- Optional: 1 Thai chili or 1 small jalapeño, finely minced (for heat)
- Fresh pineapple slices (for grilling)
For the Mac Salad (Goodles version):
- 1 box Goodles elbow macaroni
- 1¼ cups light mayo (or 1 cup light mayo + ¼ cup plain Greek yogurt)
- 1 tbsp apple cider vinegar
- 1 tbsp mustard (Dijon or yellow)
- ½ tsp salt + pepper to taste
- ⅓ cup grated carrot
- ¼ cup finely chopped celery (optional)
- 2–3 tbsp chopped green onion
👨🍳 Instructions
- Marinate the Chicken: Combine soy sauce, pineapple juice, vinegar, sweetener, garlic, ginger, sesame oil, and optional chili or jalapeño. Add chicken and marinate for at least 30 minutes (up to 24 hours).
- Cook the Mac Salad: Prepare Goodles pasta according to package directions. Rinse with cold water and drain well.
- Whisk mayo, vinegar, mustard, salt, and pepper in a large bowl. Fold in carrot, celery (if using), and green onion.
- Add macaroni and stir until coated. Chill for 1+ hour for best texture.
- Grill the Chicken: Cook chicken over medium-high heat for 4–5 minutes per side until done. Optionally grill pineapple slices until lightly charred.
- Slice chicken and serve over mac salad with pineapple on the side or chopped on top.
💡 KevTip
This makes a perfect bento-style meal prep bowl. Add rice, greens, or avocado for variety. Mac salad keeps 4–5 days in the fridge — just stir before serving!
