In over medium pot, add about 6-8 cups of water and 1 teaspoon of salt. Bring it to boil. Add and cook macaroni noodles according to package instructions. Drain well and allow to cool completely.
In a pot add chicken and water enough to cover. Bring it to boil and remove scums that floats on top. Cover and simmer for 15 minutes or until chicken cook through. Drain, cool and shred. Set aside.
Meanwhile prepare other ingredients, peel and dice carrots, onion and remove seeds of bell pepper then dice.
In a pot, bring water to a boil. Add diced carrots and cook for 30 second until tender. Scoop carrots with strainer and transfer to ice cold water to soak. Drain and set aside.
In a large bowl, combine macaroni, shredded chicken, raisins, carrots, bell peppers, onion, pineapple tidbits, mayo, sweet relish, and shredded cheese. Gently stir together until evenly distributed.
Season with salt and pepper to taste. Refrigerate for 1 hour to cool completely and allow ingredients to meld.