Description
This balanced Hawaiian potluck spread features savory Shoyu marinated chicken, creamy island-style macaroni salad, and a refreshing mango salsa. Perfect for large gatherings, these dishes are designed to be inclusive, easy to transport, and packed with the authentic sweet, savory, and umami flavors typical of island cuisine. The combination of protein, starch, and fresh fruit ensures every guest leaves satisfied.
Ingredients
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1/2 cup brown sugar
1 tbsp grated ginger
3 cloves minced garlic
2 lbs macaroni pasta
1.5 cups high-quality mayonnaise
1 cup shredded carrots
1/2 cup diced onions
2 packs sweet Hawaiian rolls
2 cups diced ripe Ataulfo mangoes
1/2 cup diced red bell pepper
1/4 cup chopped cilantro
Instructions
Whisk soy sauce, brown sugar, ginger, and garlic together to create the marinade.
Submerge chicken thighs in the marinade for at least four hours in the refrigerator.
Grill the chicken over medium-high heat until the internal temperature reaches 165F.
Slice the grilled chicken into bite-sized pieces for serving.
Boil macaroni pasta until al dente, drain, and cool.
Combine cooled pasta with mayonnaise, shredded carrots, and diced onions; chill for two hours.
Dice fresh mangoes, red peppers, and cilantro to prepare the salsa.
Serve with warm sweet Hawaiian rolls.
Notes
Maintain consistent slice sizes for the chicken to ensure uniform cooking. Use Kewpie mayonnaise for the best texture in the macaroni salad. Always store cold dishes in a cooler with ice packs to ensure food safety during outdoor events.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg