Angel Hair with Hawaiian Grilled Chicken

Recipe courtesy of the National Pasta Association.

Recipe Ingredients:

1 pound linguine or vermicelli
1 1/2 pounds boneless skinless chicken breast, cut into 1x3-inch strips
1 1/2 cups light soy sauce
1 cup dark brown sugar, packed
4 tablespoons dark Oriental sesame oil
1 tablespoon grated fresh gingerroot
1 (20-ounce) can pineapple chunks in juice, drained and reserve juice
2 medium onions, cut into 1-inch chunks
2 medium red bell peppers, cored and cut into 1-inch pieces
2 medium yellow pepper, cored and cut into 1-inch pieces
1/4 cup toasted chopped macadamia nuts

Cooking Directions:

1. Mix together the soy sauce, brown sugar, packed, ginger, sesame oil, and the juice drained from the canned pineapple. Reserve 1 cup of sauce for the pasta. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate for approximately 20 minutes, stirring occasionally.
2. Meanwhile, light grill with mesquite charcoal and allow coals to start.
3. While waiting for grill, cook pasta according to package directions. Drain and toss with remaining sauce and place in large serving dish.
4. Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally.
5. Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts and serve.

Makes 8 servings.

Recipe and photograph courtesy of the National Pasta Association.