Huli Huli Hawaiian chicken & macaroni

This is definitely a dish for seconds the creamy macaroni works brilliantly with the marinated huli huli chicken and a side salad.

SERVES: 4 | PREP & COOK: 50 min + marinating

Ingredients

Huli Huli Chicken

• 500g boneless and skinless chicken thighs

• 1 inch piece of ginger, finely sliced

• 3 garlic cloves, chopped

• 3 tbsp tomato ketchup

• 2 tbsp soy sauce

• 1 tbsp shaoxing rice wine

• 1 tbsp dark brown sugar

• 1 tbsp sriracha

• 1 tbsp rice wine vinegar

• 2 tsp sesame oil

• 2 tbsp pineapple juice (From a tin)

For the macaroni

• 500g macaroni

• 3 tbsp mayonaise

• 1 tbsp cider vinegar

• 3 tbsp Greek yoghurt

• 1/2 tbsp honey

• 1 tbsp milk

  To serve

• Salad leaves

• Spring onions, diced

Method

1. Preheat the oven to 180°c

2. Mix all of the huli huli chicken ingredients together in a bowl, pour over the chicken and place in the fridge (covered with cling film for a minimum of 3 hours or overnight)

3. Place the chicken and marinade in a large roasting tin and put in the oven for 45 minutes.

4. Meanwhile make the macaroni. Place the pasta in a large pan topped with water and bring to the boil. Cook to packet instructions.

5. In a small bowl mix together the rest of the macaroni ingredients and season with salt and pepper.

6. When the pasta is cooked, drain the water and pour over the macaroni sauce. Leave at room temperature to cool while the chicken is cooking.

7. When the chicken is cooked remove from the oven and sprinkle over the chopped spring onion.

8. Serve the cooked chicken (with its own juices poured over the top) and a good portion of macaroni and salad.