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HAWAIAN PASTA WITH CHICKEN AND PINEAAPLE

List of Ingredients

HAWAIAN PASTA WITH CHICKEN AND PINEAAPLE
6 servings

3/4 cup soy sauce
1/2cup packed brown sugar
2 clove garlic
2Tbsp dark Asian sesame oil
1 can (20ounce) pineapple chunk in juice, drained, reserving 1/3 cup juice
2 pounds boneless , skinned chicken breasts, cut into 3+1-inch strips
2 medium size Maui or other sweet onions, cut into 1-inch chunk
2 medium-size sweet green peppers, cored and cut into 1-inch pieces
1Tbsp oil
1 pound angle hair pasta
1/4 cup chopped macadamia nuts, toasted




Recipe


1. Mix together soy sauce, brown sugar, garlic, sesame oil and reserved pineapple juice in medium-size bowl. Reserve 1 cup sauce for pasta. Pour remaining sauce into resaeable plastic bag; add chicken, pineapple chunks, onion and green pepper. Marinate in refrigerator for 30 min, turning once
2. Meanwhile, prepared barbecue grill or heat oven broiler
3. Bring large pot of water(do not salt) and oil to bring. Add pasta; cook until tender, about 3min. Drain; transfer to large serving platter; toss to pasta with the reserved 1 cup sauce
4. On skewers, alternately thread the marinated chicken, pineapple chunks and vegetable
5. Grill or broil for 8 to 10min or until chicken is no longer pink in center, turning once. Remove from skewers; arrange over pasta. Sprinkle with macadamia nuts and serve.