This recipe is absolutely wonderful! The colors are so vibrant and the flavors are so well balanced. This was a big hit for my family. I made it twice so far. The first time the vegetables came out mushy and over cooked, so the second time I made sure to cook the chicken well right from the start, then I made the sauce without any vegetables in it and when it thickened enough I added first the chicken and then the vegetables. I didn't let it cook for that long from here on to keep the vegetables nice and crisp and vibrant in color. I also used fresh pineapple which made a big difference. It didn't need any of the juice at all. Also I wouldn't recommend substituting ground ginger instead of the fresh one. I have tried that since the first time I didn't have fresh ginger on hand and the flavor was not quit right. We all really enjoyed this recipe and I will make it again and again. Thank you for sharing.

Reviewed On: Jun. 4, 2008

This is the best pumpkin pie we ever had! Everyone in my family loved it. It was so good my husband was braging about it to evryone and my father in law called me asking me to make them one too because he heared it was so delicious. I made my own grham cracker crust and pre baked it. I feared it would be too hard by the time the pie was done baking, but it was perfect and kept the nice crunch for a couple of days (we finished if by the second day). I put the pie in the refrigeratore before adding the pumpkin filling, so the cheese cake will harden and won't float up. I would definitly make this one again and again

Reviewed On: Nov. 22, 2006