Recipe courtesy of Rasta Pasta

Tortellini Jamaica Mon

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons canola or olive oil

2 cloves garlic, crushed or minced 

1 cup pineapple juice 

1 cup canned pineapple tidbits

1 cup white wine 

4 tablespoons butter

1 tablespoon dried basil 

1 tablespoon soy sauce 

3 cups frozen and thawed cheese-filled tortellini 

1 cup al dente-cooked tri-colored rotini

1/2 cup red grapes, halved

4 green onions, sliced

2 bananas, peeled and sliced 


  1. Heat a large skillet over medium-high heat. Add the oil and the garlic, and saute without browning or burning the garlic, 1 minute. Add the pineapple juice, tidbits, wine, half of the butter, the basil and soy sauce. Cook and stir until bubbly and fragrant, about 3 minutes. Add the tortellini and rotini and stir until the tortellini are cooked and the liquid reduces a bit, about 7 minutes. Reduce the heat to low and add the grapes, green onions, bananas and the remaining 2 tablespoons butter, and stir gently to mix together. Remove from the heat and serve immediately.