Hawaiian Barbecue Chicken with Macaroni Salad & Jasmine Rice

Instructions for Hawaiian Barbecue Chicken: In a small bowl combine 8 ounces of pineapple juice, 2 teaspoons minced garlic, 1/2 cup catsup, 1/8 cup soy sauce, 2 tablespoons brown sugar, 1 1/2 teaspoons sesame oil, 1 teaspoon fresh chopped ginger, 2 teaspoons sriracha, 1/2 teaspoon salt.

Place chicken in a ziplock bag with 3/4 cup of the marinade sauce. Reserve the rest of the sauce for basting being careful not to cross contaminate. Refrigerate marinating chicken for 1-2 hours.

Place chicken on a hot grill. Baste with reserved sauce and turn every few minutes. Cook chicken until internal temperature reaches 165.

Instructions for macaroni salad: Boil 2 dry cups of macaroni according to instructions on packaging.

Finely dice 1/4 cup red onion and 1/4 cup celery. Shred a 1/4 cup carrots. Place onion, celery and carrots in a large mixing bowl and set aside.

In a small bowl mix 1 cup mayonnaise, 1/4 cup miracle whip, 2 tablespoons apple cider vinegar, 1/4 teaspoon dry dill weed 1 teaspoon sugar and 1 teaspoon salt. Mix till combined and creamy.

Drain cooked pasta and rinse thoroughly with cold water. Drain off an excess water. Add pasta to the large bowl of vegetables.

Mix pasta, onions, celery and carrots together and add mayonnaise mixture dressing to the bowl.

Stir pasta and dressing until well combined and refrigerate until ready to serve.

Make jasmine rice according to packaging set aside and keep warm until ready to serve.

Plate your Hawaiian barbecue chicken, macaroni salad and jasmine rice and enjoy!