Mix together the soy sauce, brown sugar, 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.
Meanwhile, light grill with mesquite charcoal and allow coals to
start. While waiting for grill, cook pasta according to package
directions. Drain and toss with remaining sauce and place in large
serving dish. Skewer marinated chicken and vegetables and grill
until cooked through; turning occasionally. Remove from skewers
and arrange over pasta. Sprinkle with macadamia nuts and serve.
Nutritional Information Per Serving:
577 calories
46 g protein
11 g fat
76 g carbohydrate
88 mg cholesterol
914 mg sodium
Source: National Pasta Association
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