If you want to do something new with an old classic, give this one a shot.


Recipe Summary

15 mins
10 mins
15 mins
40 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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. Rinse macaroni with cold water until cool; drain.

  • Mix macaroni, chicken, mayonnaise, pineapple with about half the reserved juice, cilantro, red onion, and salt together in a large bowl.

  • Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the juice. The actual amount of the juice consumed will vary.

Nutrition Facts

417 calories; protein 15g 30% DV; carbohydrates 38.1g 12% DV; fat 22.6g 35% DV; cholesterol 36mg 12% DV; sodium 385.4mg 15% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I wanted to cut the recipe in half for just the three of us so I used half the amount of noodles and mayo but still kept the rest of the ingredients the same maybe less on the cilantro (just eyeballed that) used all the reserved juice. I also added some salt and pepper. This was an easy make ahead pasta salad with a nice refreshing flavor would be a great summer salad especially with fresh pineapple and grilled chicken. If I made the whole recipe I'd double the chicken and pineapple. Read More