Jerk Chicken Pineapple Pasta from Joel’s

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Jerk Chicken Pineapple Pasta from Joel’s

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

  1. 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.

  2. 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)

628Calories20g Fat79g Carbs35g Protein
Nutrition FactsServings Per Recipe2Calories628% Daily Value *Total Fat20g25%Saturated Fat9g45%Cholesterol69mg23%Sodium298mg13%Total Carbohydrate79g29%Dietary Fiber6g23%Total Sugars31gProtein35gVitamin C12mg59%Calcium66mg5%Iron4mg22%Potassium520mg11%

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