Hawaiian Pasta

Hawaiian Pasta
Hawaiian Pasta

Mike had purchased pre-made meatballs when he was at Kroger in Rockwall.  All he told me was that there were meatballs in the fridge that we needed to use.

I thought he meant traditional meatballs, so I knew we had sauce, spaghetti, olives, onions, sun-dried tomatoes and artichoke hearts.  No need to run by the store.

When I get home, I learn that the meatballs are chicken meatballs that are teriyaki and pineapple flavor.  Back it up! We are both hungry; it is 6 p.m.; and I have no meal.

Surprise! We have Teriyaki & Pineapple Chicken Meatballs!
Surprise! We have Teriyaki & Pineapple Chicken Meatballs!

So I did a kitchen Hail Mary (yes, that is a thing) and came up with the following, which was really good.  The flavor was spot on, but I would add more color (details in a bit) the next go around.

Sadly, I photographed the ingredients after I made the pasta.
Sadly, I photographed the ingredients after I made the pasta.

To make my Hawaiian Pasta, you will need:

Chicken meatballs or a meatball of your choice.  I used Chef Bruce Aidells Teriyaki and Pineapple all natural Chicken Meatballs.  They were great all by themselves!
Half a medium yellow onion, sliced
Pasta, I used a gluten free rigati (short rigatoni) pasta by Rao’s
8 oz. can, pineapple tidbits in 100% juice, with half the juice
Lawry’s Hawaiian 30 minute marinade
2 Tbsps olive oil, I used garlic olive oil
1 small clove garlic, minced
Red pepper flakes, optional
Green bell pepper, diced. * I would add this for depth of flavor and for color.

In a large pot, prepare the pasta according to package directions.  Meanwhile, in a couple of tablespoons of olive oil, sauté the onion and green bell pepper for two minutes.  Then add the meatballs.  The meatballs I used were precooked, so I was just heating them.  Cook according to package directions or, if making from scratch, your recipe’s directions.

Onions, garlic, meatballs and pineapple are getting cozy in the pan.
Onions, garlic, meatballs and pineapple are getting cozy in the pan.

Cook until meatballs are almost done.  Add the garlic and pineapple chunks and half the liquid from the can.  Add 3/4 cup to 1 cup of Lawry’s marinade (depending on how much liquid you like on your pasta).  If you like a bit of heat, add a couple of light shakes of red pepper flakes.  Cook until all is heated and meatballs are completely cooked through.

Drain the pasta and add the meatball and veggie mix, tossing well to get all the pasta coated in sauce.

Thank goodness this turned out well so that we did not have to order pizza.  Mike said it was a keeper!  Tasty and easy.

The flavor was on point, but I would prefer a little color contrast by adding a green bell pepper.
The flavor was on point, but I would prefer a little color contrast by adding a green bell pepper.

 

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