Chef by Chance's Note:
I adapted this recipe to my own taste. It originally uses a fresh whole pineapple, and 15 oz can of black beans. This uses the grill pan but I think any pan would do. Plain Olive Oil can be used instead of Garlic Oil.
My Private Note
Units: US | Metric
- 16 ounces rotini pasta
- 3 tablespoons garlic oil, divided
- 2 limes
- 1/3 cup low-fat mayonnaise
- 2 tablespoons pineapple preserves
- 1 tablespoon jamaican jerk spice, rub
- 1 lb chicken tenders
- 20 ounces pineapple chunks, drained
- 1 red bell pepper, thinly sliced
- 6 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
- 1Cook the pasta, drain, and rinse under cold water. Toss with 2 tbsp of garlic oil and set aside.
- 2Into a small bowl, zest 1 lime, juice both limes, and add the mayonnaise and preserves. Mix well and set aside.
- 3In a medium bowl, whisk together 1 tbsp garlic oil and the jerk rub. Add the chicken tenders, coating the tenders.
- 4Heat grill pan over medium heat for 5 minutes. Add chicken and cook for 6-10 minutes, turning once. Remove chicken from pan and add the pineapple to the pan. Cook for 2 minutes, turning once.
- 5Cut chicken into bite size pieces.
- 6In the serving bowl, toss the pasta with chicken, pineapple, bell pepper, bacon, green onions, and dressing.
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Nutritional Facts for Jerk Chicken Salad-Pampered Chef
Serving Size: 1 (310 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 558.5
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 3.8 g
- Cholesterol 59.3 mg
- Sodium 246.9 mg
- Total Carbohydrate 80.4 g
- Dietary Fiber 4.4 g
- Sugars 19.6 g
- Protein 30.9 g
The following items or measurements are not included:
jamaican jerk spice