I have made this several times and loved it each time. I followed the suggestion of a prior user and used boneless-skinless chicken breasts to make the cooking go faster and easier. I use an entire 13.5 oz can of coconut milk and that works well to give extra sauce for rice. Once I used "low-fat" coconut milk and the sauce was rather thin, so I don't recommend that. This is a great recipe for people who like curries!

Reviewed On: Sep. 2, 2005

My roommate and I tried this one night because we happened to have both pineapple and pork. It was great! We liked the sauce so much that we ate the extra straight off a spoon. Its so different from most sauces! --We used cayenne pepper and added some orange-pineapple juice to make up the difference in liquid level (no chile sauce in the cupboard, sadly) and it came out fine. We followed others' advice and doubled the pineapple. Note that the pinapple absorbed a lot of pepper and tasted quite spicy (we liked it!).

Reviewed On: Aug. 7, 2003

I made these cookies for the first time and brought them to a party; they were all gone by the end of the night! I did use half-white-half-wheat flour, which added a nice wheaty flavor. Out of necessity I used orange- and cherry-flavored dried cranberries and cinnamon-flavored applesauce (instead of separate cinnamon), all of which worked just fine. Happy baking!

Reviewed On: Jul. 9, 2003