The Aloha Plate from L&L Hawaiian Barbecue features tender BBQ chicken, steamed white rice, and savory macaroni salad, delivering a classic Hawaiian comfort meal with a harmonious blend of smoky, creamy, and fluffy flavors.
Equipments
- Grill (or stovetop grill pan)
- Tongs
- Rice cooker (or pot for steaming rice)
- Saucepan (for boiling macaroni)
- Mixing bowl (for macaroni salad)
- Knife
- Cutting board
- Measuring cups
- Serving plates
- Spoon (for serving rice and salad)
- Fork (for mixing salad)
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons oyster sauce
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 2 cups uncooked white rice
- 4 cups water
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated carrot
- 1/4 cup finely diced celery
Boneless, skinless chicken thighs are preferred for their tenderness and flavor, but you can substitute with chicken breasts if desired. Using pineapple juice in the marinade adds a natural sweetness and helps tenderize the meat. Opt for freshly grated ginger and minced garlic to enhance the authentic Hawaiian taste in your BBQ chicken. Ensure the macaroni is cooked al dente before mixing with mayonnaise, milk, and seasonings for the perfect creamy macaroni salad. This combination of ingredients replicates the beloved Aloha Plate from L&L Hawaiian Barbecue's copycat menu, delivering that classic island flavor.
Instructions
- Marinate chicken: In a mixing bowl, combine soy sauce, brown sugar, pineapple juice, oyster sauce, garlic, ginger, and sesame oil. Add chicken thighs and marinate for at least 1 hour (preferably overnight in the fridge).
- Cook rice: Rinse white rice, combine with water in rice cooker or pot, and cook according to equipment instructions.
- Cook macaroni: Boil elbow macaroni in a saucepan according to package directions. Drain and cool.
- Prepare macaroni salad dressing: In a mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper.
- Assemble macaroni salad: Add cooled macaroni, grated carrot, and diced celery to the bowl with dressing; mix well. Refrigerate.
- Preheat grill or grill pan over medium-high heat.
- Grill chicken: Remove chicken from marinade and grill, turning with tongs, until cooked through and slightly charred (about 6-8 minutes per side).
- Slice grilled chicken on a cutting board.
- Plate meal: Serve portions of steamed rice, macaroni salad, and sliced BBQ chicken on serving plates.
- Serve immediately.
Substitution
The Aloha Plate from L&L Hawaiian Barbecue copycat recipe captures the authentic flavors of the original with its signature BBQ chicken, fluffy steamed rice, and creamy macaroni salad. If you don't have access to boneless chicken thighs, chicken breasts can work as a leaner substitute but may require careful grilling to avoid drying out. In the absence of a grill or grill pan, a cast-iron skillet can achieve a similar sear and smoky flavor. For the macaroni salad, feel free to substitute elbow macaroni with small shell pasta or rotini, and adjust mayonnaise quantity to your preferred creaminess. When preparing rice without a cooker, using a heavy pot with a tight-fitting lid and letting rice steam undisturbed after boiling helps achieve ideal fluffiness.
Tips
Make sure to marinate your chicken for at least 1 hour to maximize flavor absorption, and refrigerate if marinating overnight to ensure food safety. Rinse your rice thoroughly before cooking to remove excess starch and achieve fluffy, non-sticky grains. When boiling macaroni, avoid overcooking by following package times precisely, then cool immediately to prevent it from becoming mushy in the salad. Use a sharp knife for slicing your grilled chicken evenly, and remember to mix your macaroni salad gently to keep the dressing well-coated without breaking the pasta.
Nutritions
The Aloha Plate from L&L Hawaiian Barbecue provides a balanced mix of protein, carbohydrates, and fats, with BBQ chicken delivering essential amino acids and a moderate amount of healthy fats from sesame oil. Steamed white rice offers quick-digesting carbohydrates, supplying energy, while the macaroni salad combines refined carbs from elbow macaroni with fats and calories from mayonnaise and added sugars. Your meal also includes micronutrients like vitamin C and fiber from the carrots and celery in the salad, enhancing overall nutritional value. Consider portion control with the creamy salad to manage calorie intake effectively while enjoying this Hawaiian comfort dish.
Storage
Store leftover BBQ chicken in an airtight container in the refrigerator for up to 3-4 days to maintain its smoky flavor and tenderness. Keep steamed white rice and macaroni salad in separate airtight containers to prevent moisture transfer, refrigerating them for up to 2-3 days. When reheating, ensure the chicken is heated thoroughly, and mix the macaroni salad well before serving to restore its creamy texture for your next meal.
Variation or Alternatives
You can swap chicken thighs with chicken breasts for a leaner alternative, grilling them slightly less to avoid dryness. Substitute white rice with jasmine or brown rice for added aroma or fiber content, adjusting water ratio accordingly. Replace mayonnaise in the macaroni salad with Greek yogurt to reduce fat while maintaining creaminess. Consider adding diced pineapple or green onions to the salad for a fresh, tropical twist that complements the BBQ flavors.
Allergies
The Aloha Plate from L&L Hawaiian Barbecue contains soy sauce and oyster sauce, both common allergens due to soy and shellfish derivatives, which may pose risks for individuals with allergies to these ingredients. The macaroni salad includes mayonnaise and milk, introducing egg and dairy allergens. If you have allergies to soy, shellfish, eggs, or dairy, you should exercise caution when enjoying this meal.
Why this recipe?
The Aloha Plate menu from L&L Hawaiian Barbecue restaurant features a harmonious blend of tender kalua pork, savory teriyaki chicken, and flavorful portions of rice and macaroni salad that capture authentic Hawaiian tastes. You will appreciate the balanced mix of sweet, salty, and smoky flavors that create a satisfying, comforting meal reflective of traditional island cuisine. The convenience and affordability of the plate make it a popular choice, encouraging many to attempt a homemade copycat version to recreate the delicious experience at home. Crafting your own Aloha Plate allows for customization while honoring the rich culinary heritage of Hawaiian barbecue.