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Macaroni Salad with Chicken and Pineapple

This is Filipino-style Macaroni Salad with Chicken and Pineapple. It is a fast, easy cold salad for summer or warmer days. It is a pasta staple in Philippine households, for family events or parties. What makes this distinctly Filipino is that it's a salad that is sweet. Pinoys love sweet flavors. One will find layers of sweetness in the pineapple chunks, raisins, pickle relish and even the mayo dressing. This is an Asian in America recipe. Serves 4.
Prep Time20 mins
Cook Time11 mins
Total Time31 mins
Course: Appetizer, Pasta, Salad, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Filipino Macaroni Salad
Servings: 4 people
Calories: 1403kcal
Author: Elizabeth Ann Quirino

Ingredients

  • 2 cups elbow macaroni pasta cooked according to box directions
  • 2 cups finely chopped boiled chicken
  • 2 stalks celery, chopped
  • 1/4 cup sweet pickle relish bottled; drained
  • 1 cup raisins
  • 1 cup pineapple chunks, canned; drained
  • 2-3 cups mayonnaise, use regular
  • 1/2 cup sour cream
  • 1 Tablespoon granulated sugar
  • pinch of salt
  • ½ teaspoon white pepper powder
  • fresh lettuce leaves for garnish

Instructions

  • Cook the elbow macaroni pasta in boiling water according to package directions. This takes approximately 11 minutes. When pasta is cooked, drain the liquid. Set aside.
  • In a large mixing bowl, combine the cooked macaroni pasta with the rest of the ingredients: chopped cooked chicken, celery, pickle relish, raisins, and pineapple.
    Add the mayonnaise and sour cream. Season with sugar, salt and white ground pepper powder. Mix everything well till mayonnaise coats the pasta and ingredients.
    Cover the macaroni salad and refrigerate for at least 4 to 6 hours, or up to overnight.
    Serve chilled. Garnish with lettuce leaves lining the salad bowl.

Cook's Comments:

  • I have used leftover rotisserie chicken, chopped fine for this recipe if I am in a rush to make the salad and don't have time to boil the chicken.
    I use a food chopper or processor to chop the chicken and celery if I am in a hurry.
    Safety precautions: Dishes with mayonnaise dressing should not be left outdoors under the sun or heat for prolonged periods of time. When serving this salad outdoors, keep refrigerated, then serve and pass around during the meal. Cover and return to the refrigerator again.

Ingredient Tips:

  • If I do not have leftover cooked chicken here's how to boil chicken: Boil ½ pound boneless chicken breast in 2 cups water, with a stalk of chopped celery, a pinch of salt and pepper. Cook for 40 minutes in a medium stock pot, over medium-high heat or till cooked thoroughly (no pink parts). When chicken is cooked, drain and chop fine. Keep the leftover broth in the refrigerator or freezer to use for soups or other dishes.

Nutrition

Serving: 1g | Calories: 1403kcal | Carbohydrates: 134g | Protein: 14g | Fat: 93g | Saturated Fat: 18g | Cholesterol: 62mg | Sodium: 950mg | Potassium: 487mg | Fiber: 6g | Sugar: 19g | Vitamin A: 558IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 3mg