This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut.


Recipe Summary

40 mins
1 hr
20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.

  • Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.

  • In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.

  • Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.

  • Plate the pasta and chicken and cover with the sauce.

Cook's Notes:

You can rub the chicken the night before to let the flavors marinade, or when you begin cooking.

Adjust the amount of jerk seasoning for desired spice. For a milder flavor, change tablespoons of Jerk Seasoning for teaspoons. Recommend Walkerswood(R) Hot and Spicy Traditional Jerk Seasoning - it's more of a wet rub than a dry seasoning.

Nutrition Facts

473 calories; protein 20.2g; carbohydrates 53.4g; fat 20.8g; cholesterol 48.1mg; sodium 1400.9mg. Full Nutrition