Hawaiian Pasta with Chicken and Pineapple

Makes 6
Prep 15 m
Chill 30 m
Cook 8 - 10 m

Ingredients

Directions

  1. 1 of 5 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. 2 of 5 Meanwhile, prepare barbecue grill with kiawe (mesquite) charcoal, or heat gas grill or broiler.
  3. 3 of 5 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. 4 of 5 On metal skewers or presoaked wooden skewers, alternately thread the marinated chicken, pineapple chunks and vegetables.
  5. 5 of 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 Information for Hawaiian Pasta with Chicken and Pineapple
Servings Per Recipe: 6
Per Serving: 15 g Fat, total, 88 g carb., 84 mg chol., 6 g fiber, 2 g sat. fat, 44 g pro., 661 kcal cal., 1521 mg sodium