Joel’s Jerk Chicken Pineapple Pasta
Published on March 5, 2020
1 tablespoon olive oil
2 skinless, boneless chicken breast halves – cubed
1 (8 ounce) can pineapple tidbits with juice
¼ cup shredded coconut
2 tablespoons brown sugar
1 teaspoon jerk seasoning mix
½ teaspoon ground cinnamon
½ teaspoon chili powder
½ teaspoon crushed red pepper flakes
salt and ground black pepper to taste
4 ounces dry fettuccini noodles
- Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.
Nutrition Facts (per serving)
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