Sweet Heat Pineapple Blend with Jerk Chicken

Serving Size: 4-6
Prep Time:  5 Hours
Cook Time: 40 Minutes
Total Time:  5 Hours, 40 Minutes


1 lb. Pappardelle’s Sweet Heat Pineapple Blend
1-1/2 lb. boneless, skinless chicken breast, cut into 1" strips
3 cloves garlic, crushed
1 pineapple, trimmed & sliced
1/4 cup soy sauce
1/2 cup guava (or agave) nectar
1 Tbsp. brown sugar
1 Tbsp. ketchup
1/2 cup chicken stock
1 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. Chinese five spice blend
1 scotch bonnet pepper, deseeded & sliced
1/2 bunch Thai basil, chopped, for garnish


  1. In large bowl, mix together garlic, soy sauce, nectar, brown sugar, ketchup, chicken stock, salt, pepper, five spice blend, and scotch bonnet pepper. Marinade chicken for at least four hours (or overnight).
  2. Preheat grill to medium heat.
  3. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes.
  4. Cook chicken, brushing with leftover marinade, and pineapple slices on grill, until chicken is cooked through, about 6-8 minutes per side. Once pineapple slices get a little charred, flip over. Remove chicken and pineapple from heat and set aside to let cool for 5 minutes before serving.
  5. Divide the pasta into serving dishes. Top with chicken and pineapple. Garnish with basil. Serve and enjoy!