Joel's Jerk Chicken Pineapple Pasta

Joel's Jerk Chicken Pineapple Pasta

Sarah S. 0

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

Ingredients 40 m {{adjustedServings}} servings 628 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 79.2g
  • 26%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
Tips & Tricks
Pineapple Chicken Tenders

See how to make juicy, tender grilled chicken skewers.

Greek Chicken Pasta

See how to make Greek-style pasta with chicken and artichokes.

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Reviews 72

  1. 103 Ratings


After reading reviews, I decreased the cinnamon and red pepper. Also added sliced mushrooms, a diced red bell pepper, and more pineapple juice + cornstarch to make a sauce. Came out wonderfully flavored (and the red pepper was a welcome touch of color) and not too spicy. Served over brown rice. Will make again, using 2 bell peppers in different colors, and maybe a sweet onion.


this recipe was really really great! my family loved it.I read a couple of the reviews before i made it and just put half as much cinnamon. I cut the chicken breast in big cubes and and made sure it was cooked before i added the ingredients, then i continued to cook it on medium to medium high, so it wouldn't be too soupy, and it came out great. Easy and tasty recipe!


I made a few changes - more brown sugar and jerk seasoning. I also added some flour to thicken the sauce. Served over rice, it was delicious!