This version of Hawaiian Plate Lunch consists of Hawaiian bbq teriyaki grilled chicken, steamed rice and creamy macaroni salad. Yummy and Simple.
I am so glad that spring is finally here after the crazy winter that we have had this year. It reminds me that Summer is right around the corner. And that means spending time with friends, outdoors and grilling.
One of my summertime favorites is Hawaiian BBQ. A friend of mine (Julie) and her Samoan/Hawiian husband E.T. have a BBQ every year and there is never a shortage of yummy Hawaiian fare. Pans are overflowing with grilled chicken, beef ribs and Kalua Pork (Hawaiian Pulled Pork), grilled vegetables, Macaroni Salad and Potato Salad and a hot steaming rice cooker full of rice. Someone always makes a big pot of Sapa Sui (Samoan Chop Suey) and Taro cooked in coconut milk.
The guys bring their guitars, ukes, drums and other instruments and entertain us with the beautiful songs of the islands while we eat, drink and enjoy each others company. Sharing memories of times gone by and creating new ones. And laugh! (there is never a shortage of laughter).
The first time I had ever had Hawaiian plate Lunch was with my friend Julie. We were at a Hawaiian restaurant watching her husband’s band that was playing there that night. My plate came to the table loaded with succulent grilled meats, 2 big scoops of rice and a scoop of creamy Macaroni Salad. Once I tasted it I was hooked!
What is Hawaiian plate lunch?
Plate Lunch basically consists of your choice of meat (Grilled chicken, Kalua Pork, Portuguese sausage, Poki, etc..) 2 scoops of sticky rice and 1 scoop of macaroni salad. I have made this recipe with Hawaiian (teriyaki) bbq chicken. I hope you enjoy it as much as I do.
Some other meat options for plate lunch:
Looking for some healthier sides?
- Asian Cucumber Salad
- Sugar Snap Pea Salad With Orange Soy Vinaigrette and Toasted Almonds
- Fresh Pineapple Slaw
Ingredients
- 6 boneless skinless chicken thighs
- ½ cup soy sauce or gluten-free tamari
- ¼ cup water
- 2 cloves garlic minced
- ½ tablespoon fresh ginger minced
- ½ teaspoon sesame oil
- 1 teaspoon fresh garlic sambal or more to taste
- ½ cup coconut sugar
- 1 tablespoon avocado oil
Instructions
- Place chicken thighs in a gallon-size zip-top bag.
- In a small bowl, whisk together soy sauce, water, garlic, ginger, sesame oil, garlic sambal, coconut sugar, and avocado oil.
- Pour the marinade over the chicken, seal the bag, and massage gently to coat evenly.
- Refrigerate overnight for best flavor.
- Preheat grill to medium-high heat. Remove chicken from the marinade and discard excess.
- Grill chicken, turning as needed, until cooked through and lightly caramelized, about 5–7 minutes per side. Internal temperature should reach 165°F.
- Remove chicken from grill, loosely cover with foil, and rest 10 minutes.
- Slice and serve with steamed rice and macaroni salad.
Notes
- Coconut sugar adds a rich, caramel-like sweetness that pairs perfectly with savory soy sauce.
- Honey substitute: Lightly warm honey before adding to the marinade so it blends smoothly; watch the grill as honey browns faster than sugar.
- Fresh garlic sambal adds heat and depth without overpowering the classic Hawaiian BBQ flavor.
- Chicken thighs stay juiciest, but chicken breasts or pork work too.
Nutrition
For the macaroni salad:
Ingredients
- 1/2 Pound elbow macaroni
- 1/2 cup celery finely minced
- 1/4 cup scallions finely minced
- 1/2 cup grated carrot
- 1/2 tablespoon red wine vinegar
- 3/4 cup real mayonnaise best foods
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 clove minced fresh garlic
- 1 teaspoon dijon mustard
Instructions
- Cook macaroni until soft (not al dente) . Drain and rinse with cold water. Stir vinegar into cooked macaroni and let sit about 15 minutes. In a bowl, add celery, scallion and carrots. in another bowl mix remaining ingredients to make dressing. Place the cooled macaroni in the bowl with vegetables and stir to combine. Add dressing and stir to combine. Adjust seasonings, to taste. Place in the refrigerator to cool. Once salad has chilled, stir and serve
Nutrition
For the Rice:
- 2 cups dry short grain rice
Rinse rice under cold water. Cook rice according to package directions. I cook mine in a rice cooker.
Wine/drink pairings:
- Sake (I love Tyku coconut sake)
- Sauvignon Blanc (New Zealand)
- Reisling
- Chardonay (un oaked)
- Pinot Noir
- Beaujolais
- Light fruity sparkling wine
- Pina Colada
- Mai Tai
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4 Comments
flavours2017
May 9, 2017 at 9:09 pmLoved it
Angela@mealstreetkitchen
May 9, 2017 at 9:11 pmThank you!
PJ Thompson
April 8, 2017 at 6:19 amThat looks so good. You have used an ingredient in the marinade that I am not familiar with – sambal. Could you enlighten me? Thanks. Looks like I’ll have to try this one on Max.
angela@mealstreetkitchen
April 8, 2017 at 6:44 amSambal is an Asian chile sauce. It adds a little zip to the recipe. Check the Asian section of the grocery store. The recipe can be made without it or you can add a pinch of dried chile flakes instead.