Total Time:

20 min(Preparation) / 15 min(Cooking)



Penne with Tropical Grilled Chicken


1 box (375 g)Catelli® Healthy Harvest® Whole Wheat Penne
2/3 cup (150 mL)pineapple juice
1/3 cup (75 mL)plain barbecue sauce
1/4 cup (50mL)lightly packed fresh coriander leaves
2 tbsp (30 mL)each brown sugar, tomato paste and lime juice
2 tbsp (30 mL)seeded and chopped chipotle pepper in adobo sauce
7cloves garlic, minced
6green onions, white and green parts divided
1 tbsp (5 mL)finely grated lime zest
3boneless, skinless chicken breast
1/2fresh pineapple, peeled, cored and sliced
2red peppers, halved and seeded
1 tbsp (15 mL)canola oil
1/4 tbsp (1 mL)salt


Combine the pineapple juice, barbecue sauce, coriander, brown sugar, tomato paste, lime juice, chipotle pepper, garlic and the white parts of the green onion in a blender; blend until smooth. Transfer to a small saucepan set over medium heat; bring to a boil and simmer until thickened. Cool slightly and stir in the lime zest. Chop the green parts of the onion; set aside.
Preheat the grill to medium-high. Toss the chicken, pineapple and red pepper with 1/4 cup ( 50 mL ) of the sauce mixture, the oil and salt. Place chicken, pineapple and peppers on the grill. Cook, turning as needed, for 15 minutes or until tender and well marked and chicken registers 165°F ( 74°C ) on an instant-read thermometer.
3Prepare, meanwhile, the penne according to package directions; drain well. Chop the chicken, pineapple and peppers into bite-size portions; toss with the hot cooked penne, remaining sauce and green onion.


For an exotic treat try our recipe for Penne with Tropical Grilled Chicken! This is delicious,

Chipotle peppers in adobe sauce are sold in cans in the Mexican section of the supermarket. Transfer the remaining chipotle peppers into an airtight container and freeze for later use.
 Scraping off the seeds tames the heat of the peppers. For a spicier pasta toss, include the seeds or increase the amount of chipotle peppers added to taste.
If chipotle peppers are difficult to find, substitute 1 tbsp (15 mL) Louisiana-style hot sauce for the peppers.


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