Filipino Chicken Macaroni Salad

Filipino Chicken Macaroni Salad is a creamy, sweet, and savory favorite loved at holiday tables and family gatherings. With tender chicken, vegetables, and perfectly cooked macaroni, it’s a classic Filipino dish you’ll want to try anytime!

This Filipino-style chicken salad with macaroni has been a staple on Filipino holiday tables for generations. It’s more than a holiday dish, though; it’s a family tradition.  

Ingredients

• Chicken – half chicken breast, with skin and bones; to keep the meat more moist and tasty.

• Macaroni – elbow macaroni is traditionally used, because anything bigger will impact the balance of flavor in every spoonful.

• Carrot – chopped into small cubes, slightly smaller than the cooked macaroni.

• Celery – same size as the carrot.

• Pineapple – slightly bigger than the vegetables to avoid crushing them. Note that they are softer because they are in cans. Do not discard the liquid; you will use it too!

• Raisins – for the pop of sweetness in every spoonful.

• Mayonnaise – use your favorite brand, and do not hesitate to add more if you think it’s not creamy enough, or if it’s too dry.

• Cheese – cheddar cheese chopped slightly bigger than the vegetables, but not bigger than the macaroni.

• Salt and ground black pepper – for seasoning.

How to make chicken macaroni salad with pineapple

Start by placing the chicken breast in a pot of salted water, covering it, and bringing it to a boil.

Adjust the heat, keep it covered, and simmer until the meat is cooked. Remove and discard the floating foam that will appear during this step.

At the same time, you can cook the macaroni according to its package instructions.

Drain the cooked macaroni and set aside.

Once the chicken is ready, remove it from the pan and let it cool.

Chop all the vegetables and pineapple into small cubes, keeping them almost the same size.

Place the chopped celery, carrot, pineapple, and raisins in a big mixing bowl.

Tear or chop the cooled chicken into smaller pieces and add it to the bowl, with the drained macaroni.

Add the mayonnaise, salt, pepper, and about four tablespoons of the liquid from the canned pineapple.

Combine everything evenly.

Chop the cheese and combine it with the remaining ingredients.

Mix, taste, and adjust the taste of your chicken macaroni salad as desired.

You can add more mayonnaise, more pineapple juice, or salt and pepper; even more raisins if you want it sweeter — it’s all up to you.

Cover with plastic, or transfer to a container with a cover and let chill in the refrigerator for at least an hour.

Your Filipino chicken macaroni salad is now ready for serving!

Helpful tips

• To save time, cook the chicken and the elbow macaroni at the same time, but in separate pots, of course.

• Since the tanginess of the mayonnaise might vary, depending on the brand, you might need to add more than what has been indicated in the recipe.

• Start with just four tablespoons of the pineapple liquid, then add more as you taste and balance all the flavors.

So, you see, this chicken macaroni salad with pineapple is more than just a dessert — it’s a celebration of sweet, creamy, and savory flavors that bring family and friends together.

Don’t just read about it, give it a try and experience why it has earned its place as a staple of Filipino cuisine. Your taste buds will thank you!