Joel’s Jerk Chicken Pineapple Pasta

My family loved it, but next time we are using rice instead of pasta.

I made this for my husband. I don’t like spicy food. I had caribbean jerk seasoning and he loves spicy food so I made it for him. He absolutely loved it. I did not have the coconut so it’s the only change to the recipe that I made. His words to me was “Remember this recipe to make it again for me!” So thanks for a great, easy recipe!

Made this last night with some cut up chicken thighs (because that’s what I had) and it was wonderful over some Jasmin rice. I did cook chicken in coconut oil. Will make with breasts for company in the future it is so good and so easy. Thanks to your hubby.

Recipe from the internet, working with chiles isn’t easy so many are buying the product online. For jerk marinade: 3 scallions, chopped. 4 large garlic cloves, chopped. 1 small onion, chopped. 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded. 1/4 cup fresh lime juice. 2 tablespoons soy sauce. 3 tablespoons olive oil. 1 1/2 tablespoons salt.

We will make this again, it was very good over rice.

I do not like pineapple bit in my food but beside that it was descent

This turned out delicious. I also added mushrooms and red pepper after reading someone’s suggestion. And added a little (1 tsp) of corn starch to thicken up the pineapple sauce. Really tasty recipe!

I liked this a lot. I made it with my best friend and I’ve made several changes each time I’ve made it. I made it with and without the coconut and it tastes the same. Though if you don’t like the texture of coconut, you may want to make it without. That’s how I plan to make it from now on. Also, I’ve added some cayenne pepper to give it a bit more of a spicy kick to it.

I wanted to have leftovers so I used three chicken breasts, added more pineapple and most of the juice from the 20 ounce can of pineapple I used, was generous with the spices, but halved the cinnamon and accidentally omitted the crushed red pepper. The dish was really spicy which I believe resulted from the jerk seasoning I used, but my husband and our friend loved it. I served this over rice and the only thing I will do differently next time is test the jerk seasoning before adding more.

I like things spicy so I increased the jerk seasoning and added green onions. Turned out awesome. I think adding some diced green and red peppers would make this even better. Also used coconut oil instead of vegetable oil to cook the chicken.

Great recipe! Packs some sweet heat. I didn’t change a thing. If you simmer it for a bit before adding the pasta (or rice) the sauce thickens right up. 🙂

I halved the cinnamon and added extra chili powder to taste. I added some corn starched mixed with water to thicken it and served it over rice. Awesome recipe! Thanks!

I just made this and thought it was great! I took the advice of some and cut the cinnamon down a bit and it was great with that change. It is on the spicy side, which we like. I will definitely make this again!

Would cut back chili powder and pepper flakes a little

Pretty tasty, new family favorite! I like a ton of flavor so I generally double most spices (made our own jerk seasoning without the cayenne since my daughter couldn’t do too much heat) and started adding a diced onion and green pepper just to stretch the serving size and get more veggies in. Also, fresh pineapple works great, but you may want to add a bit more brown sugar to taste since it doesn’t have as much juice to sweeten the batch. We usually serve it with rice, but again…personal preference. Great recipe as is and fun to experiment with. Thanks!

one of the few meals ive made in recent memory that ive actually been able to eat my entire serving of and go back for more. seriously enjoyed this. served it over some coconut lime rice instead of pasta because thats just weird… and used a 20oz can of pineapple chunks in juice instead of 8oz, eyeballed the spices, used less cinnamon than called for. perfectly delicious!

I followed others suggestions of cutting the cinn in 1/2 and my family doesn’t like spicy food like I do so I left out the red pepper. I served with rice instead of pasta & my family gave it a 4.5. Even my picky eater really liked it. I will definitely make this again!

Excellent recipe!, I did mine in the slow cooker, browning the chicken in a skillet with the olive oil. I adding some red peppers & chopped onion and I also added some extra pineapple juice to help keep the chicken moist in the slow cooker, I did like others had mention and cut back on the cinnamon and used half of what the recipe called for. My husband LOVED it, we really like it served with rice!

I made this with coconut rice and it was fantastic! I cut the cinnamon in half and added onion, green peppers, and mushrooms. Will make again.

I made this to the recipe with the addition of 1/2 sliced fresh jalepeno and 1/2 red bell pepper chopped, and the juice of one lime at the end. Very Good! Yes, as others have said, reduce the cinnamon. I dont think the shredded coconut does much for the dish. Next time I will leave it out and add a half can of coconut milk and a tablespoon of hot red curry powder.

This recipe was just alright, I wouldn’t make it again. The sauce was not thick enough, and was overly sweet. It was salvaged with some soy sauce and chili paste to add a balance of salt and spiciness, but we did not enjoy it as much as we would have hoped to.