Go Back
+ servings
Filipino-style Macaroni Salad on a serving plate
Print Recipe
3.61 from 256 votes

Filipino-style Macaroni Salad

Chicken Macaroni Salad with ham, crushed pineapple, and raisins is perfect for potlucks or parties. Hearty, tasty, and loaded with tropical flavors, it's sure to be a crowd favorite.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Filipino
Servings: 12 Servings
Calories: 600kcal


  • 1 pound uncooked medium elbow macaroni
  • 1 pound boneless, skinless chicken breast or thigh meat
  • 1 large carrot, peeled and diced
  • 1 cup ham, cubed
  • 6 hard-boiled eggs, peeled and coarsely chopped
  • 1 can (14 ounces) crushed pineapple
  • 1 cup Eden or Velveeta Cheese, cubed
  • ½ cup sweet pickle relish
  • 1 cup raisins
  • 1 onion, peeled and diced
  • 1 ½ cups mayonnaise
  • ½ cup sweetened condensed milk
  • salt and pepper to taste


  • In a pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook according to package directions for about 8 to 9 minutes or until firm to bite. Drain well and allow to cool completely.
  • In a pot, add chicken meat and enough water to cover. Bring the water to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 15 to 20 minutes or until cooked through. Drain from the liquid, allow to completely cool and shred. Set aside.
  • In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
  • In a large bowl, combine macaroni, chicken, carrots, ham, eggs, crushed pineapple including packing juice, cheese, sweet pickle relish, raisins, onions, mayonnaise, and sweetened condensed milk. Gently stir together until evenly distributed.
  •  Season with salt and pepper to taste. Refrigerate for about 1 hour to cool completely and to allow flavors to meld.



  • Do not overcook the macaroni. It gets tossed with a huge amount of mixed-ins, and you want it firm enough to hold up.
  • Poach the chicken instead of "boil."  This gentle cooking method ensures the meat is moist and succulent instead of dry and stringy. I like to use boneless chicken breasts, but a  combination of dark and white meat will work well, too.
  • Blanch the carrots. Like poaching the chicken, this step makes a big difference. The vegetables stay vibrant and tender-crisp by parboiling in hot water and immediately shocking in iced water.
  • Do not skip the condensed milk! It adds creaminess and a touch of sweetness, which counterbalances the savory flavors of the dish.
  • Cool the ingredients completely. For food safety, allow the pasta and ingredients to cool completely before mixing.
  • Chill in the refrigerator. The pasta salad will be a little loose when first combined, but it will thicken beautifully after an hour or so in the fridge. Everyone will be excited to dig in but give it a little time to cool completely and meld.


Calories: 600kcal | Carbohydrates: 57g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 812mg | Potassium: 580mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1375IU | Vitamin C: 5.6mg | Calcium: 186mg | Iron: 1.7mg