A smoky-sweet dish of vermicelli pasta tossed in a sweet Asian-style sauce, and topped with grilled pineapple, onions, peppers and chicken.
1 1⁄2 cups light soy sauce
1 cup packed dark brown sugar
4 tbsp. dark sesame oil
1 tbsp. grated gingerroot
20 oz. can pineapple chunks in juice (reserve juice)
1 1⁄2 lb. boneless, skinless chicken, cut into strips
2 onions, cut into chunks
2 red bell peppers, cubed
2 yellow peppers, cubed
1 lb. vermicelli or linguine
1⁄4 cup toasted chopped macadamia nuts
1. Combine soy, sugar, oil, ginger, and pineapple juice. Reserve 1 cup mixture; pour remainder over chicken, pineapple, onions, and peppers.
2. Cook pasta; drain. Toss with remaining soy mixture.
3. Skewer chicken, pineapple, onions, and bell peppers; grill until cooked through. Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts.