MACARONI, PINEAPPLE, AND HAM SALAD
This delicious macaroni salad is so refreshing. My husband and I came up with it using ingredients we prefer and we make this regularly during the summer to go with lunches or as a meal on a really hot day. Easy recipe to modify according to your own preferences. Get creative and enjoy!
Provided by Jodi
Categories Salad Pasta Salad Macaroni Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
- Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 56.8 g, Cholesterol 68.3 mg, Fat 14.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 908.7 mg, Sugar 11.8 g
HAWAIIAN CHICKEN MACARONI SALAD
I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad. -Margie Dearth, Fremont, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds., Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 432 calories, Fat 23g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 470mg sodium, Carbohydrate 38g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.
CHICKEN AND PINEAPPLE MACARONI SALAD (FILIPINO STYLE)
I serve this salad along with my other party entrees, always turns out to be a crowd pleaser.. enjoy! =)
Provided by Sharonda
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
- dice chicken breast into cubes.
- dice pineapple (tidbit size).
- peel and dice apple.
- dice cheddar cheese.
- mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
- Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!
POLYNESIAN-INSPIRED MACARONI SALAD
I have always loved SPAM, so I decided to combine it with pineapple to make this Polynesian-inspired macaroni salad recipe. It reminds me of vacationing in Hawaii. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.
Nutrition Facts : Calories 351 calories, Fat 27g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 655mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
CHICKEN-PINEAPPLE MACARONI SALAD
Make and share this Chicken-Pineapple Macaroni Salad recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 20m
Yield 1 salad, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain and set aside in a bowl. Gently blend shredded chicken, pineapple tidbits, apple pieces, sweet relish, mayonnaise, sugar, and salt with the macaroni. Chill thoroughly before serving. Note: You may add 1/3 cup raisins to this salad, if desired.
Nutrition Facts : Calories 375.9, Fat 10.8, SaturatedFat 2.1, Cholesterol 30.2, Sodium 261.9, Carbohydrate 57.7, Fiber 4.2, Sugar 20.4, Protein 13.7
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- 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.
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- 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.
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- Prepare the chicken. Start to boil the chicken by pouring 1 quart water on a cooking pot over a stove top. Apply heat and let boil. Add 1 teaspoon salt and put the chicken breasts into the pot. Cover and boil in medium heat for 22 minutes. Remove chicken from the pot. Let it cool down. Manually shred into pieces and set aside.
- Prepare the macaroni by following package instructions. Boil 3 quarts water in a pot. Add 1 teaspoon salt. Pour the macaroni into the pot. Stir. Cover the pot and continue to boil the macaroni in medium heat for 9 minutes or until al dente. Make sure to stir every 3 minutes to prevent the macaroni from sticking to each other. Drain the water. Set macaroni aside.
- Put-in pineapple, pimiento, green bell pepper, raisins, carrot, sweet relish, and cheese. Toss until ingredients are blended.
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- Heat pan over medium heat and cook 3 - 5 of bacon pieces without oil until toasted. Remove from pan and cool down then cut into small bits with a kitchen scissor. Set aside.
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- Prepare chicken salad. In a large bowl, combine the boiled chicken chunks, celery, onion, sweet pickle relish, raisins. Mix in the mayonnaise and sour cream. Blend well. Cover and refrigerate till ready to use.
- Separately, boil elbow macaroni pasta in a large stock pot. Cook for about 11 minutes or till pasta is al dente. Remove pasta from stove top. Drain and cool pasta on counter for about 12 minutes.
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