Caribbean Skillet

By Jessie J – Halifax, NS
Caribbean Skillet
  • Prep Time: 10
  • Total Time: 25
  • Servings: 4

Recipe Tags

About this Recipe

This recipe is a childhood favourite and always made us feel better about the end of summer and the beginning of another school year.


250 g Maple Leaf Prime Naturally� Extra Lean Ground Chicken
250 g Lean ground pork
340 g Package Bow Pasta
1 cup Corn kernels
1 cup Dark red kidney beans or black beans
2/3 cup Pineapple chunks
2 cups Sweet chili sauce (Thai)
1 tsp Scotch bonnet pepper sauce (increase or decrease
to taste)
null Black pepper and salt
to taste


Cook pasta in a large pot, according to directions.

While the pasta is cooking, put ground chicken and ground pork in a non-stick pan and cook thoroughly over medium heat. Drain off excess fat. Stir in corn, beans, and pineapple chunks. Add sweet chili sauce and Scotch bonnet pepper sauce, and heat until sauce is bubbling.

Drain and rinse pasta. Stir in the meat sauce and serve.


I often add leftover cooked chicken, (cut into small pieces), to this dish after the ground chicken and pork have cooked. It's a good recipe to use for leftovers.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (2)

Show More Comments

No Comments yet