Make sweet creamy Pinoy macaroni salad with chicken, pineapple, cheese, raisins, and a balanced Filipino-style dressing.
- Prep
- 25 minutes
- Cook
- 12 minutes
- Total
- 37 minutes
- Serves
- 8 to 10
- Difficulty
- Beginner
- Cuisine
- Filipino
The recipe
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Before you start
Cook the macaroni until tender but not mushy. Cool the pasta fully before mixing with the dressing so the mayonnaise stays creamy and does not split.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
Boil the macaroni in salted water until tender, then drain well.
Rinse briefly with cool water and allow the pasta to drain completely.
In a large bowl, mix mayonnaise, condensed milk, evaporated milk, salt, and white pepper.
Add chicken, pineapple, carrots, cheese, raisins, and macaroni.
Fold gently until evenly coated.
Chill for at least 2 hours before serving.
Chef’s notes
Drain the pasta well before mixing. Wet pasta makes the salad watery after chilling.
Tips and variations
Add diced ham for a richer party version. Reduce condensed milk if you prefer it less sweet.
Serve with
Serve cold in small bowls, party trays, or beside fried chicken and barbecue.
Storage
Keep refrigerated in an airtight container for up to 3 days.
Nutrition per serving (estimated)
Estimated 360 to 480 kcal per serving depending on dressing amount.
Allergens
Contains egg, milk, and wheat. May contain soy depending on mayonnaise brand.
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Questions
Can I make this ahead?
Yes. It tastes better after chilling for a few hours.
Why is my macaroni salad watery?
The pasta may not have been drained well, or the pineapple was too wet.
Can I reduce the sweetness?
Yes. Reduce condensed milk and add more mayonnaise or evaporated milk.
