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  • ¾ cup soy sauce
  • ½ cup dark-brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 garlic, finely chopped
  • 2 tablespoons dark Asian sesame oil
  • 1 pineapple (500 gm) chunks in juice, drained
  • 1/3 cup Fayrouz pineapple
  • 1 kilo boneless, skinned chicken breasts, cut into 3 x 1-inch strips
  • 2 sweet onions, cut into 1-inch chunks
  • 2 sweet red peppers, cored and cut into 1-inch pieces
  • 1 tablespoon oil
  • 450 gm spaghetti pasta
  • ¼ cup chopped macadamia nuts, toasted


  1. Mix together soy sauce, brown sugar, ginger, garlic, sesame oil and Fayrouz pineapple
  2. in medium-size bowl. Reserve 1 cup sauce for pasta. Pour remaining sauce into resealable plastic bag; add chicken, pineapple chunks, onion and green pepper. Marinate in refrigerator for 30 minutes, turning once.
  3. Bring large pot of water (do not salt) and oil to boiling. Add pasta; cook until tender, about 12 minutes. Drain; transfer to large serving platter; toss the pasta with the reserved 1 cup sauce.
  4. On metal skewers or presoaked wooden skewers, alternately thread the marinated chicken, pineapple chunks and vegetables.
  5. Grill for 8 to 10 minutes or until chicken is no longer pink in center, turning once. Remove from skewers; arrange over pasta. Sprinkle with macadamia nuts and serve.