The BBQ Mixed Plate from L&L Hawaiian Barbecue features tender grilled chicken, savory kalua pork, and juicy beef short ribs, all served over a bed of steamed white rice with a side of creamy macaroni salad, offering a hearty and flavorful Hawaiian feast.
Equipments
- Grill
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowls
- Rice cooker
- Saucepan (for kalua pork, if slow-cooking)
- Slow cooker or pressure cooker (for kalua pork)
- Serving plates
- Spoon (for macaroni salad)
- Measuring cups and spoons
- Large pot (for cooking macaroni)
Ingredients
- 2 lbs (900g) chicken thighs
- 2 lbs (900g) beef short ribs
- 2 lbs (900g) pork shoulder
- 2 cups uncooked white rice
- 3 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup milk
- 2 tablespoons apple cider vinegar
- 1/2 cup grated carrot
- 2 green onions
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 tablespoon Hawaiian sea salt (or kosher salt)
- 1/2 teaspoon black pepper
- 1 tablespoon liquid smoke
- Salt (to taste, for macaroni salad and rice)
- Pepper (to taste, for macaroni salad)
When preparing the BBQ Mixed Plate, using fresh and high-quality chicken thighs, beef short ribs, and pork shoulder is essential to replicate the tender and flavorful textures found in the original dish. The pork shoulder requires slow cooking, either in a slow cooker or pressure cooker, to achieve the authentic kalua pork that is tender and smoky, often enhanced with liquid smoke and Hawaiian sea salt. Choosing elbow macaroni and combining it with a creamy mixture of mayonnaise, milk, apple cider vinegar, and grated carrot creates the classic Hawaiian-style macaroni salad side. Steamed white rice should be freshly cooked using a rice cooker to maintain its fluffiness and serve as the perfect base. This copycat BBQ Mixed Plate from L&L Hawaiian Barbecue delivers a rich and satisfying Hawaiian feast for your home kitchen.
Instructions
- Marinate chicken thighs and beef short ribs with soy sauce, brown sugar, mirin, sesame oil, garlic powder, onion powder, ground ginger, smoked paprika, salt, and pepper.
- Let marinated meats rest in the refrigerator for at least 1 hour.
- Rub pork shoulder with Hawaiian sea salt, black pepper, and liquid smoke.
- Place pork shoulder in a slow cooker or pressure cooker.
- Cook pork shoulder on low (slow cooker) for 8–10 hours or on high pressure (pressure cooker) for about 1 hour until tender and easy to shred.
- Shred the cooked pork and set aside, keeping warm.
- Preheat grill to medium-high heat.
- Grill marinated chicken thighs and beef short ribs until fully cooked and nicely charred on the outside.
- Cook white rice in a rice cooker as per manufacturer instructions.
- Boil water in a large pot and cook elbow macaroni until al dente.
- Drain macaroni and let cool.
- In a mixing bowl, combine mayonnaise, milk, apple cider vinegar, grated carrot, sliced green onions, salt, and pepper.
- Fold cooled macaroni into the dressing until well mixed.
- Taste and adjust salt and pepper in macaroni salad as needed.
- On serving plates, scoop steamed white rice.
- Add portions of grilled chicken, kalua pork, and beef short ribs beside the rice.
- Serve with a generous scoop of creamy macaroni salad.
- Garnish with extra sliced green onions if desired.
Substitution
The BBQ Mixed Plate from L&L Hawaiian Barbecue copycat menu recreates the authentic flavors of tender grilled chicken, savory kalua pork, and juicy beef short ribs served with steamed white rice and creamy macaroni salad. If you don't have access to a grill, the chicken and ribs can be oven-roasted or pan-seared to achieve a similar smoky taste. Slow cookers or pressure cookers provide a convenient alternative for making tender kalua pork if you lack traditional cooking methods like an imu (underground oven). For the macaroni salad, you can substitute elbow macaroni with other pasta shapes such as shells or rotini to maintain texture variation. Your choice of mayonnaise can be swapped with vegan or low-fat versions to accommodate dietary preferences without compromising creaminess.
Tips
Ensure the pork shoulder is cooked low and slow in a slow cooker or pressure cooker to achieve tender, easily shredable kalua pork essential for authenticity. Marinate the chicken thighs and beef short ribs for at least one hour to let the flavors fully penetrate before grilling. Cook the macaroni to al dente to maintain a firm texture when mixed with the creamy dressing, avoiding mushiness in your macaroni salad. Keep your rice hot and fresh by using a rice cooker, which ensures perfectly steamed grains to complement the hearty grilled meats and creamy salad on your plate.
Nutritions
Your BBQ Mixed Plate from L&L Hawaiian Barbecue provides a balanced combination of protein, carbohydrates, and fats from its grilled chicken, kalua pork, beef short ribs, steamed white rice, and creamy macaroni salad. The grilled meats supply high-quality protein essential for muscle repair and maintenance, while the white rice offers a quick source of energy through carbohydrates. The macaroni salad, made with mayonnaise and milk, adds fats and some vitamins from the grated carrots and green onions, contributing to a rich and satisfying meal. Be mindful of the sodium content from soy sauce, sea salt, and other seasonings, which can be moderated according to your dietary needs.
Storage
Store your BBQ Mixed Plate components separately to maintain freshness and flavor; keep grilled chicken, beef short ribs, and kalua pork in airtight containers in the refrigerator for up to 3 days. Store steamed white rice and macaroni salad in separate sealed containers, with the macaroni salad best consumed within 2 days due to its mayonnaise base. For longer storage, freeze the meats individually in freezer-safe bags for up to 2 months, but avoid freezing the macaroni salad to preserve its texture.
Variation or Alternatives
To add a tropical twist to your BBQ Mixed Plate, consider substituting the white rice with coconut rice by cooking the rice in coconut milk instead of water. You can switch the elbow macaroni for spiral or shell pasta, which holds the creamy macaroni salad dressing better. Swap the pork shoulder for a pork butt and marinate it overnight with Hawaiian sea salt, liquid smoke, and additional garlic powder for deeper flavors before slow cooking. Grilling pineapple slices alongside the chicken and beef short ribs introduces a caramelized sweetness that complements the smoky meats perfectly.
Allergies
The BBQ Mixed Plate contains common allergens such as soy from soy sauce and dairy from mayonnaise and milk in the macaroni salad. Sesame oil is another potential allergen that can trigger reactions in sensitive individuals. You should exercise caution if you have allergies to soy, dairy, or sesame when enjoying this Hawaiian feast.
Why this recipe?
The BBQ Mixed Plate at L&L Hawaiian Barbecue is a popular choice due to its flavorful combination of marinated meats, including kalua pork, teriyaki chicken, and savory beef, all served with rice and macaroni salad. This dish offers a well-balanced taste experience blending sweet, smoky, and tangy flavors that reflect authentic Hawaiian cuisine. Making a copycat version allows you to enjoy these unique flavors at home while customizing the ingredients to your preference. Your homemade BBQ Mixed Plate can capture the essence of L&L's beloved menu item, providing a satisfying and delicious meal option.