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Joels Jerk Chicken Pineapple Pasta

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Ingredients

Adjust Servings:
1 tablespoon olive oil
2 boneless skinless chicken breast halves, cubed
1 (8 ounce) can pineapple chunks in juice
1/4 cup shredded coconut
2 tablespoons brown sugar
1 teaspoon jerk seasoning
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
salt, to taste
ground black pepper, to taste
4 ounces dry fettuccine

Nutritional information

595.9
Calories
150 g
Calories From Fat
16.7 g
Total Fat
6 g
Saturated Fat
123.4 mg
Cholesterol
195.8 mg
Sodium
78.5 g
Carbs
4 g
Dietary Fiber
36 g
Sugars
34.1 g
Protein
322g
Serving Size

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Joels Jerk Chicken Pineapple Pasta

Features:
    Cuisine:

    I only used half the jerk seasoning and this was plenty hot enough for us! Lots of flavour and a nice kick, this was enjoyed by all of us. I doubled the recipe for 4 of us and used some leftover spaghetti instead of fettucine. The one recommendation I would give is to add some red pepper or something else for some colour as it is all beige. Made for my fellow Tasty Tester. Thanks ElizabethKnicely! :)

    • 60 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Joel’s Jerk Chicken Pineapple Pasta, Sarah S says, My genius husband came up with this quick and spicy concoction It has become one of my favorite meals! , I only used half the jerk seasoning and this was plenty hot enough for us! Lots of flavour and a nice kick, this was enjoyed by all of us I doubled the recipe for 4 of us and used some leftover spaghetti instead of fettucine The one recommendation I would give is to add some red pepper or something else for some colour as it is all beige Made for my fellow Tasty Tester Thanks ElizabethKnicely! :), I only used half the jerk seasoning and this was plenty hot enough for us! Lots of flavour and a nice kick, this was enjoyed by all of us I doubled the recipe for 4 of us and used some leftover spaghetti instead of fettucine The one recommendation I would give is to add some red pepper or something else for some colour as it is all beige Made for my fellow Tasty Tester Thanks ElizabethKnicely! 🙂


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    Steps

    1
    Done

    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
    Done

    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.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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