Tuesday, June 9, 2015

Filipino Macaroni Salad


This is not the usual macaroni salad that I make but sometimes it's good to try something new. My friend who is from the Philippines says that back home they served this as an appetizer but that most Filipinos eat this as an afternoon or midnight snack. This would be a great side dish for pork.

  • 2 cups macaroni..I used penne but elbow macaroni would be good too
  • 1/2 cup mayonnaise
  • 398 ml / 14 oz can of pineapple tidbits, drained and chopped finely..reserve juice
  • 3 tablespoons pineapple juice
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 chicken breast, cooked and shredded
  • 1/3 cup raisins
  • 1/2 cup carrots, finely shredded
  • 1/2 cup cheddar cheese, grated
  1. Cook macaroni according to package instructions, set aside.
  2. In a large mixing bowl, whisk together mayonnaise, finely chopped pineapple, 3 tablespoons of the reserved pineapple juice, sugar, salt and pepper. 
  3. Stir in macaroni, chicken, raisins, and carrots until well combined.
  4. Gently stir in cheese.
  5. Cover bowl and refrigerate for at least an hour.
  6. Serves: 6


9 comments:

  1. This sounds wonderful especially for the hot weather which is already here in Arkansas! I always have a hard time thinking up cool dishes to make for the summer time especially something new. Thank you!

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  2. How interesting! I never would have thought of combining these ingredients, but now I will plan on trying this recipe :)

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  3. Oh - I MUST remember this recipe - it sounds so good (never thought of adding pineapple)! Love that it's eaten as a midnight snack too.

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  4. This sounds great, but instead of going to the messy job of finely cutting up the tidbits, I will simply use drained, crushed pineapple. Makes sense to me!

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  5. Have to try it out on my son, thanks for sharing.

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  6. We had this delicious salad today. It was nice to be able to prepare it the night before and just have to pull it out out the fridge in the lunchbreak (and having one of those rare lucky lunches, where the husband prepared nearly the rest of the meal). I suppose it was meant for 4 servings, we finished it between the two of us. Thanks for such a nice salad which a fresh exotic touch. My Ecuadorian husband only wondered when I told him, where I got the recipe from, that he doesn´t get what a Filipino salad has to do with mennonites from Canada. But all of us who like to try out new tasty recipes know, that food doesn´t have religion nor nacionality, don´t we? Plus it nice to know, thatI can get the ingredients for this plate as well in my homecountry as in his. Thanks again.
    Greetings from the sunny coast of the baltic sea in Germany, Anemone

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  7. Maybe I missed something but at what point did you add the pasta to the other ingredients? :)

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    1. I have now corrected that in the recipe. Thank you for bringing that to my attention.

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  8. This salad is amazing! My friend( she's Filipino) had a birthday celebration for her daughter and included this macaroni salad as one of the main side dishes(I've always wondered what was in it...this recipe looks like the ingredients, exactly). She served it with a Kalua roasted pig. I have a crockpot recipe for the Kalua pork. Crockpot Kalua Pork: 5-8lb. pork shoulder or Butt, Liquid Smoke( Hickory seasoning), sea salt ( 1 and 1/2 to 2 TBSP), water or apple cider( I use apple cider). Pierce meat at about 1 inch intervals with a fork. Place pork in a crock pot. Add 1-2 inches water or apple cider and about 1 TBSP liquid smoke per lb. of pork. Cook on low for 8-10 hours. Remove meat, shred and salt to taste. Leftovers make a great pulled pork sandwich with BBQ sauce. I like to serve this pork roast just shredded with rice and a vegetable. Enjoy! Thank you for the wonderful salad recipe.

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