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Ingredients40 m servings 417 cals
Original recipe yields 10 servings
- 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.
Per Serving: 417 calories; 22.6 g fat; 38.1 g carbohydrates; 15 g protein; 36 mg cholesterol; 385 mg sodium. Full nutrition
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