Joel's Jerk Chicken Pineapple Pasta

Get ready to elevate your dinner game with "Joel's Jerk Chicken Pineapple Pasta," a tropical twist on comfort food that balances bold Caribbean flavors with creamy decadence. Tender, jerk-seasoned chicken thighs are the star of this dish, bringing smoky heat that pairs beautifully with caramelized pineapple chunks and a rich coconut cream sauce. Tossed with al dente penne or rigatoni, the sauce is infused with garlic, lime, and fresh cilantro for a zesty finish, while Parmesan cheese adds a savory depth. Perfectly suited for weeknight dinners or special occasions, this quick and easy recipe comes together in just 45 minutes, delivering a dazzling combination of sweet, spicy, and tangy flavors that will keep everyone coming back for seconds.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 3 tablespoons jerk seasoning
• 2 tablespoons olive oil
• 1 cup pineapple chunks (fresh or canned)
• 12 ounces penne or rigatoni pasta
• 1 cup unsweetened coconut milk
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese (grated)
• 3 cloves garlic (minced)
• 1 piece lime (zested and juiced)
• 2 tablespoons fresh cilantro (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red chili flakes (optional)

Directions

Step 1

In a medium bowl, coat the chicken thighs evenly with 2 tablespoons of jerk seasoning. Set aside to marinate for 10 minutes while you prep other ingredients.

Step 2

Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.

Step 4

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the pineapple chunks to the skillet and cook for 3-4 minutes, allowing them to caramelize slightly.

Step 6

Stir in the coconut milk, heavy cream, and the remaining 1 tablespoon of jerk seasoning. Bring the mixture to a gentle simmer, stirring occasionally.

Step 7

Lower the heat and mix in the Parmesan cheese, stirring until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 8

Add the cooked pasta and sliced chicken to the skillet, tossing everything to coat evenly in the sauce.

Step 9

Stir in the lime juice, lime zest, and chopped cilantro. Season with salt, black pepper, and red chili flakes (if using) to taste.

Step 10

Serve immediately, garnished with additional cilantro and a sprinkle of Parmesan cheese if desired.

Nutrition Facts

Serving size	(1608.9g)

Amount per serving	% Daily Value*
Calories	2719.2

Total Fat 153.6g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 715.2mg	0%
Sodium 9737.4mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 11.7g	0%
Total Sugars 74.7g
Protein 171.4g	0%

Vitamin D 28IU	0%
Calcium 1899.9mg	0%
Iron 8.5mg	0%
Potassium 1584.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 24.0%

Carbs: 27.7%