Servings: 8
Prep Time: 20 Min.
Cook Time: 15 Min.
Marinate: 20 Min.

+ 1 lb. linguine or vermicelli
+ 1 1/2 lb. boneless skinless chicken breast, cut into 1" by 3" strips
+ 1 1/2 c. light soy sauce
+ 1 c. dark brown sugar, packed
+ 4 Tbsp. dark Oriental sesame oil
+ 1 Tbsp. grated fresh ginger root
+ 1 (20 oz.) can pineapple chunks in juice, drained and reserve juice
+ 2 medium onions, cut into 1" chunks
+ 2 medium red bell peppers, cored and cut into 1" pieces
+ 2 medium yellow pepper, cored and cut into 1" pieces
+ 1/4 c. toasted chopped macadamia nuts

1. Mix together the soy sauce, brown sugar, ginger, sesame oil, and the juice drained from the canned pineapple. Reserve 1 c. of sauce for the pasta. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate for approximately 20 min., stirring occasionally.
2. Meanwhile, light grill with mesquite charcoal and allow coals to start. While waiting for grill, cook pasta according to package directions. Drain and toss with remaining sauce and place in large serving dish.
3. Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally. Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts and serve.