Description
This high-protein Hawaiian chicken dinner combines sweet pineapple shoyu chicken, crispy chicken katsu, creamy macaroni salad, and fluffy rice for a comforting island-inspired meal. Packed with flavor and satisfying textures, it is perfect for weeknight dinners or special meals at home.
Ingredients
- Elbow macaroni
- Japanese mayo
- American mayo
- Rice vinegar
- Mustard
- Milk
- Sugar
- Black pepper
- Dashi powder
- Celery
- Carrots
- Sweet corn
- Red onion
- Green onion
- Imitation crab meat
- Boneless chicken thighs with skin
- Salt
- Black pepper
- Oil
- Cooked rice
- Soy sauce
- Pineapple juice
- Brown sugar
- Garlic
- Ginger
- Water
- Cornstarch
- Chicken breasts
- Egg
- Flour
- Cold water
- Panko breadcrumbs
Instructions
- Cook the elbow macaroni according to package instructions. Rinse under cold water and drain well.
- In a large bowl, whisk together Japanese mayo, American mayo, rice vinegar, mustard, milk, sugar, black pepper, and dashi powder.
- Add celery, carrots, corn, red onion, green onion, and imitation crab meat to the dressing. Stir in the macaroni and refrigerate.
- Season the chicken thighs with salt and black pepper.
- Heat oil in a skillet over medium heat and sear the chicken until golden on both sides.
- In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, ginger, water, and cornstarch.
- Pour the sauce into the skillet and simmer until the chicken is tender and coated in a glossy glaze.
- Pound the chicken breasts to an even thickness and season lightly with salt and pepper.
- Prepare dredging stations with flour, beaten egg mixed with cold water, and panko breadcrumbs.
- Coat the chicken in flour, then egg mixture, and finally panko breadcrumbs.
- Fry the chicken until golden brown and crispy on both sides.
- Slice the chicken katsu and serve with rice, macaroni salad, and glazed shoyu chicken.
- Garnish with chopped green onions and serve warm.
Notes
- Use chicken breast instead of thighs for a leaner meal.
- Add grilled pineapple slices for extra sweetness.
- Air fry the chicken katsu for a lighter version.
- Use gluten-free soy sauce, flour, and panko to make this gluten free.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat chicken katsu in the oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 780 kcal
- Sugar: 16 g
- Sodium: 1450 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 165 mg
