This can be eaten hot or cold. I preferred it more at room temperature than ice cold, which is great for bringing it somewhere.

Place pasta in an ice bath, and drain once pasta is cooled.

Slice chicken into bite sized pieces.

Heat chicken broth, soy sauce, corn starch, pineapple juice and crushed red pepper flakes on medium heat until sauce comes to a boil.

Pour sauce over pasta with chicken and add in peppers, coconut and pineapple mix until blended.

Top with toasted coconut.