Ingredients for Joel's Jerk Chicken Pineapple Pasta
- 1 tablespoon olive oil
- 1.5 lbs boneless, skinless chicken breast halves
- 1 (20 ounce) can crushed pineapple with its juice
- Shredded Coconut
- 2 tablespoons brown sugar
- 2 tablespoons jerk seasoning
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pasta
- 1 (13.5 ounce) can full-fat coconut milk
- fresh cilantro or green onions (optional)
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How to Make Joel's Jerk Chicken Pineapple Pasta
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. Cook and stir until no longer pink and juices run clear, about 7-10 minutes.
- Stir in 1 (20 ounce) can of crushed pineapple with its juice, 1 (13.5 ounce) can of full-fat coconut milk, 2 tablespoons brown sugar, 2 tablespoons jerk seasoning, 1 teaspoon ground cinnamon, 1 teaspoon chili powder, 1/2 teaspoon red pepper flakes (or more, to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- While the chicken simmers, bring a large pot of salted water to a boil. Add 1 pound of pasta (penne, rotini, or your favorite shape) and cook according to package directions until al dente, about 8-10 minutes.
- Drain the pasta thoroughly.
- Toss the cooked pasta with the chicken mixture until well combined.
- Serve immediately and garnish with fresh cilantro or green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
144g
Fat
29g
Carbs
26g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Main Dish Fruit Pasta Poultry Easy Kid Friendly Spring Summer Chicken Stove Top Dietary One Dish Meal Seasonal Toddler Friendly Tropical Fruit Pineapple Meat Chicken Breasts Pasta Rice And Grains Spaghetti Equipment Number Of Servings Presentation Served Hot 3 Steps Or Less
