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Hawaiian Pasta with Chicken and Pineapple

Hawaiian Pasta with Chicken and Pineapple

Skewers of chicken, pineapple and veggies laid over a bed of angel hair is both a beautiful presentation and a delicious meal.


    3/4 C. soy sauce
    1/2 C. packed dark-brown sugar
    1 1/2 tsp. grated fresh ginger
    2 cloves garlic, finely chopped
    2 Tbs. dark Asian sesame oil
    1 20 oz. can pineapple chunks in juice, drained, reserving 1/3 C. juice
    2 lb. boneless, skinned chicken breasts, cut into 3x1-inch strips
    2 medium-size Maui or other sweet onions, cut into 1-inch chunks
    2 medium-size sweet green peppers, cored and cut into 1-inch pieces
    1 Tbs. oil
    1 lb. angel hair pasta
    1/4 C. chopped macadamia nuts, toasted


Mix together soy sauce, brown sugar, ginger, garlic, sesame oil and reserved pineapple juice in medium-size bowl. Reserve 1 C. sauce for pasta. Pour remaining sauce into resealable plastic bag; add chicken, pineapple chunks, onion and green pepper. Marinate in refrigerator for 30 minutes, turning once. Meanwhile, prepare barbecue grill with mesquite charcoal, or heat gas grill or broiler. Bring large pot of water (do not salt) and oil to boiling. Add pasta; cook until tender, about 3 minutes. Drain; transfer to large serving platter toss the pasta with the reserved 1 C. sauce. On metal skewers or presoaked wooden skewers, alternately thread the marinated chicken, pineapple chunks and vegetables. Grill or broil for 8-10 minutes or until chicken is no longer pink in center, turning once. Remove from skewers; arrange over pasta. Sprinkle with macadamia nuts and serve.

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