| Prep time: | 15 Min |
| Cook time: | 25 Min |
| Ready in: | 40 Min |
| SERVINGS: |
| Original yield: 2 servings |
INGREDIENTS
* 1 tablespoon olive oil
* 2 skinless, boneless chicken breast halves - cubed
* 1 (8 ounce) can pineapple tidbits with juice
* 1/4 cup shredded coconut
* 2 tablespoons brown sugar
* 1 teaspoon jerk seasoning mix
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon chili powder
* 1/2 teaspoon crushed red pepper flakes
* salt and ground black pepper to taste
* 4 ounces dry fettuccini noodles
DIRECTIONS
* Meanwhile, 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.
