Joel's Jerk Chicken Pineapple Pasta
Joel's Jerk Chicken Pineapple Pasta is a creamy and flavorful Caribbean-inspired meal.Tender chicken is coated in aromatic jerk seasoning and cooked until juicy.Sweet pineapple adds a bright tropical contrast to the spicy chicken.Creamy sauce coats the pasta and brings all the flavors together.Bell peppers, onions, garlic, and herbs add freshness and texture.Serve this satisfying pasta hot for a delicious family-friendly dinner.
Ingredients
For the Jerk Chicken
- 1 pound (450 g) boneless chicken breast or thighs
- 1½ tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 1 teaspoon garlic, minced
- ½ teaspoon black pepper
For the Pasta
- 12 ounces (340 g) penne, rotini, or fettuccine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon jerk seasoning
- Salt, to taste
- 2 tablespoons chopped scallions
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels.Cut it into bite-sized strips or cubes.
Season the Chicken
- Place the chicken in a bowl.Add jerk seasoning, olive oil, lime juice, brown sugar, minced garlic, and black pepper.Toss until thoroughly coated.
Marinate
- Allow the chicken to marinate for 15–30 minutes.For stronger flavor, refrigerate it for several hours.
Cook the Pasta
- Bring a large pot of salted water to a boil.Cook the pasta according to the package directions until al dente.Reserve approximately ½ cup of pasta water, then drain the pasta.
Cook the Chicken
- Heat a large skillet over medium-high heat.Add the seasoned chicken.Cook for approximately 5–8 minutes, turning occasionally, until browned and fully cooked.The chicken should reach an internal temperature of 165°F (74°C).Transfer the chicken to a plate.
Sauté the Vegetables
- Add the olive oil and butter to the same skillet.Add the red onion and bell peppers.Cook for approximately 3–4 minutes until they begin to soften.
Add the Garlic
- Stir in the minced garlic.Cook for approximately 30–60 seconds, just until fragrant.
Add the Pineapple
- Add the pineapple chunks to the skillet.Cook for approximately 2 minutes.Allowing the pineapple to lightly caramelize gives it an even richer tropical flavor.
Simmer
- Reduce the heat to medium-low.Allow the sauce to simmer gently for approximately 3–5 minutes.Do not let it boil aggressively.
Add the Chicken
- Return the cooked jerk chicken to the skillet.Stir gently to coat it in the sauce.
Add the Pasta
- Add the drained pasta.Toss everything together until the pasta is evenly coated.
Adjust the Sauce
- If the sauce is too thick, add a small amount of reserved pasta water.Add it gradually until you reach your preferred consistency.
Add Coconut Milk
- For a more tropical flavor, stir in the optional coconut milk.Allow it to warm through for approximately 1–2 minutes.
Finish the Dish
- Taste and adjust the salt, jerk seasoning, or lime juice.Sprinkle with chopped scallions and optional fresh cilantro.
Serve
- Serve the pasta immediately while hot.Garnish with extra Parmesan, lime wedges, or a little chili flake if desired.
Notes
- Chicken: Chicken thighs provide extra moisture and richness, while breast meat is leaner.
- Jerk seasoning: Adjust the amount depending on how spicy your seasoning blend is.
- Pineapple: Fresh or canned pineapple can be used.
- Pasta: Penne and rotini hold the creamy sauce particularly well.
- Cream: Heavy cream creates the richest sauce.
- Coconut milk: Adding coconut milk gives the dish an extra Caribbean character.
- Pasta water: Reserved pasta water helps loosen and emulsify the sauce.
- Serving: This pasta is best served immediately while the sauce is creamy.