Jerked Chicken Alfredo

Jerked Chicken Alfredo

This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
  2. Step 2

    Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
  3. Step 3

    In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
  4. Step 4

    Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Step 5

    Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
  6. Step 6

    Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
  7. Step 7

    Plate the pasta and chicken and cover with the sauce.