I'm not sure what I think about this. It wasn't that huge of a hit at an autumn engagement party I held last evening. I liked it okay... just it didn't really rock my boat either. I'm thinking about how proportions might be different to make the consistency a little more firm. It kind of felt like I was eating uncooked pumpkin pie... which I was. On the other hand, I did serve this with ginger snaps and graham crackers, and the flavor went very well together. I might try this again and modify.

Reviewed On: Nov. 9, 2009

Oh yeah! This is what I'm talking about. I made this for my daughter's engagement party. Boy howdy, I should have prepared a double or triple dose, as others who have reviewed have suggested. It didn't pack a huge wallop but it is definitely mellowing. It was perfect for the occasion. I used Martini and Rossi Asti Spumanti and a bottle of Pinot Grigio, neither very expensive. Yummy, yummy stuff! I'm sending this recipe to several friends!

Reviewed On: Nov. 9, 2009

The flavor is excellent, but I did make some modifications. First, I cooked the pinapple wrapped with bacon in the oven without the sauce for 30 minutes. I used 3/4 cup chili sauce to 1/3 cup brown sugar, and left out the mayo. The bacon made the dish greasy enough. After thirty minutes cook time, I drained the pineapple wraps on a paper towel. Because of the grease, I refreshed the foil liner in the baking pan, then returned the pinapple wraps and brushed them with the sauce. I then broiled them for about 5 minutes to get a little more "crisp" going on. Hubby was my guinia pig. He LOVED them. I also experimented by wrapping whole water chestnuts, and also wrapping shrimp. Nice contrast to the pinapple, and also adored by my guinia pig. I do have to say that these are a little time consuming to make, but can be made ahead, then reheated before serving. I plan to serve all three at my daughter's engagment party. Great base of a recipe. Thanks for posting it!

Reviewed On: Nov. 7, 2009