Ingredients
1 lb boneless, skinless chicken thighs
1 red bell pepper (sliced)
1 cup pineapple chunks (fresh or canned)
8 oz pasta (rotini or farfalle)
3 tbsp jerk seasoning
2 tbsp olive oil
1 lime (juiced)
1/4 cup red onion (finely chopped)
1/4 cup mayo (optional for dressing)
1 tbsp honey or brown sugar
1 tbsp apple cider vinegar
1 tbsp fresh cilantro (or parsley)
Salt and pepper to taste
1/4 cup scallions (sliced)
1/4 cup pimiento cheese or diced jalapeño (optional)
Instructions
Preheat oven to 425°F (220°C). Combine chicken with jerk seasoning and olive oil. Bake 18-22 minutes.
Boil pasta al dente (6-8 minutes), drain, and cool.
Mix lime juice, red onion, honey, vinegar, mayo, cilantro, salt, and pepper for dressing.
In a bowl, toss cooled pasta with cooled chicken, bell pepper, pineapple, scallions, and jalapeño if using.
Pour dressing over salad and toss to coat. Serve chilled or at room temperature.
Notes
For extra crunch, add toasted almonds or sunflower seeds.
Marinate chicken in jerk seasoning for 1 hour in advance.
Store leftovers in an airtight container (refrigerator: 2-3 days).
Adjust spiciness by omitting jalapeño or using milder seasoning.
- Prep Time: 25
- Cook Time: 20
- Category: Quick Chicken
- Method: Oven baking & stovetop
- Cuisine: Caribbean Fusion
Nutrition
- Serving Size: 1 cup (about 230g)
- Calories: 420
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 45mg