Begin by spicing the chicken with 1 & 1/2 tablespoons of the adobo seasoning and lemon pepper, 1 tsp or turmeric and 1 tsp of the oregano. Marinate for at least one hour and up to overnight.
Cook the gluten free pasta 1 minute short of al dente. Drain and set aside and reserve 1 cup of the pasta water.
Heat the oil on medium high heat in a Dutch oven. Add the spices and toast for 1 minute. Add in the chicken in batches and brown on each side for 2 minutes. Remove from the chicken from the Dutch oven and set aside. Add the onions and soften for 3 minutes. Next, add the garlic and cook for 1 minute. Follow that step with the addition of the pineapple and cook for 1 minute.
Next, add the jalapenos and cook for another minute. Now add the fire roasted tomatoes and mix thoroughly. Add in the stock followed by putting the chicken back in the Dutch oven. Cover and cook on medium heat for 30 - 40 minutes.
Finish by adding in the pasta. Mix well and cook for 1 more minute.
Serve and enjoy!