Awesome! I prepared the full amount of marinade using 3-4 cloves of garlic, setting half aside to reduce for basting. The remaining was the perfect amount for three chicken breasts and about 10 oz. of pineapple which marinated for 4 hours. I skewered the chicken and pineapple with fresh snap peas cut in half (these were so good) and maraschino cherries. Our family loved this served with coconut rice. Basting was what really made this recipe stand out for us. In fact, I should have made more! And more marinade to have with the rice. Our entire family enjoyed this dish immensely which is rare with a husband, teenage boy and toddler. Thank you so much for a recipe I look forward to using and playing with in the future.

Reviewed On: Sep. 4, 2009

Love this recipe and so do all who've tried it. I add coarsely chopped roasted almonds, slivers of red onion and freshly ground black pepper to the spinach and strawberries. The dressing is wonderful. I use only 1/4 c. vinegar, less than 1/2 c. oil and add a strawberry or two for color and flavor. I find the dressing is even better if made the day before. Oh, and if you have an egg slicer, use it for slicing the strawberries; it's fast and easy. Thank you for such a wonderful, happy recipe :)

Reviewed On: Jun. 11, 2009

I'm not sure what went wrong, but we found this very bland. I had to add a lot to make it suitable to serve to guests. Initially, I doubled the carrots and peppers, left out the zucchini and added about a cup of rice. I later added lots of basil, parsley, vinegar, some brine from my jar of jalapenos, ketchup, tomato paste and Red Hot. Whew! In the end, it was received well. I guess you could say this recipe is versatile ;)

Reviewed On: Mar. 22, 2009