Ingredients
2
2 servings
- •1 tablespoon olive oil
- •2 skinless, boneless chicken breast halves - cubed
- •1 (8 ounce) can pineapple tidbits with juice
- •¼ cup shredded coconut
- •2 tablespoons brown sugar
- •1 teaspoon jerk seasoning mix
- •½ teaspoon ground cinnamon
- •½ teaspoon chili powder
- •½ teaspoon crushed red pepper flakes
- •salt and ground black pepper to taste
- •4 ounces dry fettuccini noodles
Instructions
- 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.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 628
- Carbohydrate: 79g
- Fat: 20g
- Fiber: 6g
- Protein: 35g
- Sugar: 31g
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