Hawaiian Pasta with Chicken and Pineapple

Hawaiian Pasta with Chicken and Pineapple
Servings: 6 Prep 15 mins Chill 30 mins Cook 8 mins to 10 mins


  • 3/4 cup soy sauce
  • 1/2 cup packed dark-brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 tablespoons dark Asian sesame oil
  • 1 can (20 ounces) pineapple chunks in juice, drained, reserving 1/3 cup juice
  • 2 pounds boneless, skinned chicken breasts, cut into 3 x 1-inch strips
  • 2 medium Maui or other sweet onions, cut into 1-inch chunks
  • 2 medium sweet green peppers, cored and cut into 1-inch pieces
  • 1 tablespoon oil
  • 1 pound angel hair pasta
  • 1/4 cup chopped macadamia nuts, toasted

Make It

1. 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.

2. Meanwhile, prepare barbecue grill with kiawe (mesquite) charcoal, or heat gas grill or broiler.

3. 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.

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

5. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 661, Fat, total (g): 15, chol. (mg): 84, sat. fat (g): 2, carb. (g): 88, fiber (g): 6, pro. (g): 44, sodium (mg): 1521, Percent Daily Values are based on a 2,000 calorie diet.