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Jalapeno Chicken and Pineapple

I made this particular dish for lunch today and it was quite delicious. You can use other pasta for the base, but the acini de pepe works best for me. It has a light, fluffy consistency, a bit like puffy cous cous.


  • 2 jalapeno peppers, chopped
  • 19 ounces cooked chicken, cubed
  • 1 can sliced pineapples, 1/2 of the juice reserved
  • 1/2 cup acini de pepe
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 2 tablespoon olive oil
  • chili powder to taste


  • In a small pot, boil the acini de pepe 10-12 minutes, or until al dente
  • In a separate pan over medium heat, add the jalapeno peppers, cubed chicken, pineapples, garlic, ginger, and pineapple juice. Stir and reduce heat to low.
  • Once acini de pepe is done, drain and divide between 2 plates.
  • Divide pepper/chicken/pineapple mixture over pasta.
  • To each plate, add 1 teaspoon olive oil, and sprinkle with your favorite chili powder (I've been using habanero flakes for extra kick!)
  • Serve!

Serves 2

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