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Aromatic Huli Huli Chicken with sweet grilled pineapple – an energy-giving, soul-satisfying plate!

Tender grilled chicken thighs smothered in a sweet and tangy pineapple-ginger glaze. This Hawaiian barbecue classic brings the taste of the islands right to your backyard grill.
Serving size: 2 pieces

Sweet, juicy pineapple slices grilled to perfection with a warm cinnamon-sugar glaze. This simple recipe is the ultimate summer side dish for barbecues or a fantastic dessert served with vanilla ice cream.
Serving size: 2 slices

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

A classic American side dish perfect for picnics and barbecues. Creamy, tangy, and loaded with crunchy vegetables and tender macaroni, this salad is always a crowd-pleaser and comes together in no time.
Serving size: 1 cup







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Aromatic Huli Huli Chicken with sweet grilled pineapple – an energy-giving, soul-satisfying plate!
This hawaiian dish is perfect for dinner. With 1373.1 calories and 54.03g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Marinade
Marinate the Chicken
Prepare the Grill
Grill the Chicken
Rest and Serve
Prepare the Pineapple
Make the Glaze and Preheat Grill
Grill the Pineapple Slices
Serve and Enjoy
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.
Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.
Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.
Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.
Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.