My genius husband came up with this quick and spicy concoction. It has become one of my favorite meals!
Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.
Per Serving: 628 calories; protein 35.1g; carbohydrates 79.2g; fat 19.5g; cholesterol 69.2mg; sodium 297.8mg.