Hawaiian Pasta

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

A smoky-sweet dish of vermicelli pasta tossed in a sweet Asian-style sauce, and topped with grilled pineapple, onions, peppers and chicken.

Ingredients

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

Steps

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.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources