Reviewed: Oct. 12, 2009

not worth making again.

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kma733

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Reviewed: Dec. 16, 2007

Very tasty! Left off the rum and used chicken legs instead.Took quite a bit longer to cook for some reason. Ended it with broiling for a couple of minutes after spooning sauce on top so that chicken crisped a little. My husband really enjoyed the sauce. Will be adding it to my rotation instead of plain old barbeque chicken all the time.

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LindyLouLou

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Reviewed: Jan. 29, 2004

My husband loved this, and he really dislikes baked pineapples AND baked chicken. I added some seasoning (garlic, red pepper, and paprika), used thighs and added sweet and sour 5 minutes before cooking time was over. Definately repeatable.

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MA1IBU

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Reviewed: Dec. 7, 2003

The recipie seems incomplete (it doesn't mention the sweet and sour sauce), and just guessing what to do with it and when to add it to the mix didn't work out to well. This tasted pretty bland. I don't plan on cooking anything with Al's name on it again.

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FOPPEROSA

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Reviewed: Feb. 18, 2003

thought this was quite good. I used boneless breasts, cruzan rum, and fresh pineapple. LUX, calm down hon. :) Could use a bit more spice, I added some hot sauce after...

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MCWEHRLE

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Reviewed: Aug. 27, 2002

Very tasty. Just poured the sweet & sour sauce on chicken before adding the pineapple and rum. Added about 25 min. cooking time. Will be cooking this regularly.

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BOBBYBROWN30

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Reviewed: Jan. 11, 2002

I found this receipe to be a lot of wasted time!!! I found this receipe to be a waste of GOOD RUM!!! You can't even taste the RUM, I wanted to tell you that if you are going to make this dish you have to adjust the RUM in this dish!! The whole thing is that you can omit the RUM by putting in Rum flavoring, while you put in the flavoring don't put in too much!!!

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LUX

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Reviewed: Nov. 14, 2001

I just loved it. My husband doesn't like chicken, but he Loved this one. Thanks again. Pat

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PFAVAL

Cooking Level: Expert

Living In: Cross Hill, South Carolina, USA

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Reviewed: Sep. 12, 2000

Very bland. Even with marinating for several hours. Would not cook this again.

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Brooke

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 1, 2000

This was an "okay" recipe. Probablly will not make it again. :(

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MANDER1019

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Reviewed: Aug. 15, 2000

Had to cook this about 15 minutes longer than the recipe stated. The ingredients list sweet and sour sauce, but nowhere in the body of the recipe is the sauce mentioned. Not a keeper recipe.

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DAWN M

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Reviewed: Jul. 27, 2000

The chicken had a great taste. As a variation I added crushed garlic and red pepper flakes. This really added to the taste.

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SEATTLEHO

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Reviewed: Jul. 1, 2000

overall a pretty good meal.

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BIJOU

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Reviewed: May 16, 2000

Found the Chicken to be under cooked at given times, still pink. After cooking until done the flavor was bland. All-in-all a waste of good Rum. I won't be making this one again.

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REEDER

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Reviewed: Mar. 15, 2000

This is more of a warning than a review. PLEASE BE CAREFUL WITH THE RUM YOU USE! I used some 151 proof rum (Cruzan, I got it in St.Croix). About 3 before the cooking time was up, after the rum was added, there was a huge boom, I thought something hit the side of my house - like a meteorite or something! I turned to look at my oven and saw the door open! The fumes from the rum must have built up. This could have been very dangerous, thank goodness no one was near the stove. Oddly,neither the casserole dish nor its lid was damaged or even moved. This is not how I hoped this recipe would be a big bang - I have to admit that the flavouring was rather bland with skinless boneless chicken breasts.

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