Huli Huli Chicken with Mushrooms, Sundried Tomatoes and Spinach

Recipe courtesy Charles Kimball

Huli Huli Chicken Pasta:
4 cups Cooked Barilla Protein+® Pasta
1 oz. Canola oil
1/2 tsp Crushed Red Chile Flakes
1 cup Pasta water
12 oz. Sliced Shiitake mushrooms
8 oz. Sliced Sundried tomatoes
12 oz. Pre-cooked Huli Huli chicken
4 oz. Fresh spinach
1/2 cup Chopped parsley
4 oz. Diced pineapple
2 oz. Unsalted butter
1/2 tsp salt
1/2 tsp Fresh ground pepper
1 oz. Olive oil
12 oz. Chicken Breast (1” dice)
3/4 tsp Grated Ginger Root
3/4 tsp Minced Garlic
1 Tbsp Neutral Oil
1 Tbsp Honey
1 Tbsp Low Sodium Soy Sauce
1 Tbsp Ketchup
1/2 cup Diced Pineapple
8 oz. Barilla Protein+® Pasta
2 qts. water
1 Tbsp Kosher salt

Huli Huli Chicken Pasta:

  1. Preheat a large saute pan on the stove over medium heat.
  2. Add the Shiitakes and saute for 4 minutes.
  3. Add the crushed red pepper flakes and continue cooking for 30 seconds (stirring constantly so as not to burn).
  4. Add the Sun Dried Tomatoes and stir.
  5. Add the pasta and toss to incorporate.
  6. Add the chicken and pineapple and toss to incorporate.
  7. Add ½ cup of the pasta water and the butter to begin making the sauce. Add more starch water if sauce is too thick.
  8. Check Seasoning and add the salt or pepper as needed.
  9. Add the spinach and parsley. Toss to incorporate.
  10. Drizzle olive oil on the top and serve.


  1. Preheat Griddle or Saute pan to medium high.
  2. Combine all ingredients except the chicken and mix well (separate into two equal portions) Hold one for later.
  3. Place chicken in a nonreactive bowl and add the first measure of the sauce. Stir to coat.
  4. Turn the griddle or pan the medium and add the marinated chicken.
  5. Cook for 7-10 minutes, stirring the chicken around so as not to burn.
  6. Using an instant read thermometer check for doneness. The chicken should read 165 degrees.
  7. When done set aside until ready for use (either store in an appropriate container in the refrigerator or keep warm).


  1. Place water in stock pot.
  2. Add Salt and bring water to a boil.
  3. Add pasta and cook for 8 minutes for al dente.
  4. Drain the pasta, reserving 1 cup of the pasta water.
  5. Hold until ready to use.