Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix together soy sauce, brown sugar, ginger, garlic, sesame oil and reserved pineapple juice in medium-size bowl. Reserve 1 cup 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.

    Advertisement
Instructions Checklist
  • Meanwhile, prepare barbecue grill with kiawe (mesquite) charcoal, or heat gas grill or broiler.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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 cup sauce.

Instructions Checklist
  • On metal skewers or presoaked wooden skewers, alternately thread the marinated chicken, pineapple chunks and vegetables.

Instructions Checklist
Instructions Checklist
  • Grill or broil for 8 to 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.

Nutrition Facts

661 calories; 15 g total fat; 2 g saturated fat; 84 mg cholesterol; 1521 mg sodium. 88 g carbohydrates; 6 g fiber; 44 g protein;

Reviews