Pineapple Chicken With Coconut Acini Di Peppe Pasta

Aug 3, 2021 | Food, Main Course

Happy Wednesday everyone!  If you are new to my blog or missed Monday’s post, I’m dedicating the month of August to posting new food recipes!  Today I’m excited for you to try my Pineapple Chicken With Coconut Acini Di Peppe!  A little bit of spice and a little bit of sweet takes this dish to a whole new level that your taste buds are going to love!  All you need is 1 pot to boil the pasta and 1 cast iron skillet to cook the chicken, your ingredients, and about a half hour of your time and you’ve got a delicious meal for the whole family…or for 1 or 2 with leftovers 🙂
Pineapple chicken |
Pineapple chicken |
I love creating new recipes.  I also love searching for new recipes to try and this one was found on Half Baked Harvest but, as you know, I always change up the recipes I find and put my own spin on them.  I shortened the list of ingredients and steps, substituted the rice for pasta and I was on my way to putting a smile on Mr. TAL’s face (a.k.a. Thomas).  He loved it!  This dish is husband approved.  I went to the store with my list in hand only to realize when I got home that I had forgotten rice!  I had Acini Di Peppe Pasta so I figured why not and it was delicious.  Instead of using all water, I just cooked the pasta in the coconut milk and water and made sure it didn’t stick to the pan.  The pasta cooked up to the point that I did not have to drain it and the consistency was more of oatmeal than clumpy, sticky rice.  This dish is flavorful with different textures plus adding a few spoonfuls of pineapple on top of the plate gave it an extra boost of sweetness.
Pineapple chicken |
Pineapple chicken |
I cut up 4 chicken breasts into chunks and minced 4 cloves of fresh garlic.  In a cast iron skillet, I combined the chicken, garlic, ginger paste, and gave the chicken a nice toss while coating it on both sides and letting everything marinate together.  Then I threw in the soy sauce, pineapple juice, brown sugar, ketchup, shallot, red pepper flakes, cilantro, and thyme.  While the chicken cooked, I boiled the coconut milk and water and added the pasta.  While the pasta was cooking, I added the rest of the pineapples from the can into the chicken mixture and let it simmer while I prepared the pasta on the plate.  I added the chicken next to the pasta rather than on top and topped the dish off with a few more pieces of pineapple.
Pineapple chicken |
*Note:  The original recipe called for cooking 1 cup of basmati rice and a pinch of salt in 1 14 oz can of coconut milk and 1/2 cup of water bringing to a boil in a medium pot.  Turn down the heat to the lowest setting possible, cover and cook for 15-20 minutes.  I did use 1 14 oz can of coconut milk and a 1/2 cup of water for my pasta and cooked on medium heat.  Another tip:  When using coconut milk, shake the can before opening to mix up the coconut milk and water that forms at the top of the can.
Looking for more food inspiration, check out my previous posts here!  Let me know if you make this dish and how it turned out.  I always love to read your comments.  Scroll down to the bottom for more related products through Amazon.  If purchased, TAL gets a small commission and is always appreciated.

My little shadow

I have two shadows called Jake And Maggie.  It it’s not one, it’s the other with me in the kitchen.  I always make dehydrated chicken treats and when I was cutting up the chicken for this dish, Maggie was right behind me thinking I was making this for her :-). 

Pineapple chicken |


Pineapple chicken |

Pineapple Chicken With Acini Di Peppe Pasta

Spicy and sweet, herby pineapple chicken with coconut flavored pasta
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: Pineapple, chicken, coconut, pasta, garlic, thyme, sesame oil, shallot
Author: Two Adorable Labs


  • 4 chicken breasts cut into chunks
  • 1/3 cup soy sauce you can use low sodium if you prefer
  • 1/3 cup pineapple juice buy 1 can of pineapples
  • 2 tbsp brown sugar
  • 2 tbsp ketchup
  • 1 shallot, chopped
  • 4 cloves garlic, minced
  • 1 tbsp ginger paste You can cut up fresh ginger if you like
  • 1 pinch hot pepper flakes
  • 2 tbsp sesame oil
  • 1/4 cup cilantro
  • 1 cup Acini Di Peppe Pasta
  • 1 can coconut milk
  • 2 tbsp dried thyme


  • Cut chicken up into chunks and mince garlic
  • Saute chicken, garlic, sesame oil, and ginger paste in a cast iron skillet. Let marinate and cook while you prepare other ingredients
  • Toss in soy sauce, pineapple juice, brown sugar, ketchup, shallot, garlic, ginger, red pepper flakes, cilantro, and dried thyme
  • While chicken is cooking, boil pasta in coconut milk and water until done. Drain if needed
  • Create your plate full of pasta and chicken and top with pineapple chunks


This recipe calls for more cilantro and thyme than you think you need but trust me, it is just the right amount.  It is very flavorful but not overpowering.  
A recipe is created for you to follow to a "T" or re-create as you would like.  Have fun with it.  If you think something needs added or deleted, feel free!

I love hearing from all of you and do my best to respond to each and every one of you.  I always enjoy your comments, feedback, and suggestions so keep them coming!  If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs​.

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