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Ingredients

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

Nutrition Info

627.8 calories carbohydrate: 79.2 g cholesterol: 69.2 mg fat: 19.5 g fiber: 6.3 g protein: 35.1 g saturatedFat: 8.9 g servingSize: - sodium: 297.8 mg sugar: 31.4 g transFat: : - unsaturatedFat: : -

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.

2 servings

My genius husband came up with this quick and spicy concoction. It has become one of my favorite meals!