If you want to do something new with an old classic, give this one a shot.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until cool; drain.
Mix macaroni, chicken, mayonnaise, pineapple with about half the reserved juice, cilantro, red onion, and salt together in a large bowl.
Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.
Per Serving: 417 calories; protein 15g; carbohydrates 38.1g; fat 22.6g; cholesterol 36mg; sodium 385.4mg.