This is a wonderful dish. My husband's family has been making this same recipe for decades for a holiday side dish and they call it "The Pineapple Stuff." The only difference is that they bake it in a casserole dish instead of a flat baking pan and the original family recipe calls for twice as much butter. We always get rave reviews on it when serving it to someone new. It's delicious served hot but it's also suprisingly good cold out of the frig. We have decreased the anount of butter over the years to the same amount as this recipe and it's fine...I would not cut it back much more though or you won't get the nice browning and flavor. We adjust the amount of sugar down a bit based on how naturally sweet the pineapple is, since it does vary. Thanks for sharing your recipe, Margaret.

Reviewed On: Oct. 5, 2009

Wonderful! I highly recommend this recipe even for those who aren't big fish eaters. My family raved about it - even my husband who didn't think he liked salmon. So tender and flavorful! The only suggestion I have is to be careful on the salt - I used the lower sodium soy sauce and am guessing it would be too salty for some tastes using regular soy sauce.

Reviewed On: Sep. 27, 2009

Wonderful salad...it was perfect for dinner on a hot summer day with some crusty sour dough bread. I used one 9 oz three cheese, and one 9 oz spinach and cheese (green) tortellini, which made it even more colorful. The delightful taste and aroma of the fresh herbs were worth the extra trouble and expense as opposed to dried. Next time I think I will cut back a bit on the quantities of the green pepper and onion, keeping the red bell pepper amount the same, but that's just personal taste. I used sweet Vidalia onion, and that flavor was great...not as overpowering as white, yellow or red onion might have been. This was delicious and I plan to make it for the next pot luck or BBQ we attend this summer. I better take along copies of the recipe cause I know I'll be asked. Thanks, Paul!

Reviewed On: Jun. 21, 2003