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fresh - Chicken + Hawaiian Pasta

Source of Recipe

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List of Ingredients

fresh - Chicken + Hawaiian Pasta

3/4 cup soy sauce
1/2 cup packed dark-brown sugar
1 1/2 teaspoons 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-size Maui or other sweet onions, cut into 1-inch chunks
2 medium-size 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

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.
Meanwhile, prepare barbecue grill with mesquite charcoal, or heat gas
grill or broiler.
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.
On metal skewers or presoaked wooden skewers, alternately thread the
marinated chicken, pineapple chunks and vegetables.
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. Yield: 6 servings.

Nutritional Value Per Serving: 661 calories, 15 g fat (2 g saturated), 44 g
protein, 88 g carbohydrates, 6 g fiber, 1521 mg sodium, 84 mg cho


Recipe