Reviewed: Apr. 28, 2011

My husband and I really liked this recipe. We used boneless chicken breasts. Very tender.

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Reviewed: Mar. 29, 2011

We love the flavor of this dish, but it never comes out "sticky" as I expect. I've even tried doubling the corn syrup and eliminating the juice from the pineapple, but there's still too much liquid.

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Karen Dittman

Reviewed: Mar. 28, 2011

This was pretty good but I was hoping it would be a little more flavorful. Instead of corn syrup I used honey and added chili paste for that kick. Im not giving up on it yet I know it could be a good summer dish. Possibly even served cold after cooked but it needs more flavor.

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Regina

Living In: Tracy, California, USA

Reviewed: Mar. 28, 2011

LOVED this. Added 1/2 large green pepper, 1 large sweet onion, 2 tbsp dark br sugar, 2 tsp fresh ginger, used dark syrup as suggested & 2 cloves of fresh garlic. Cooked as suggested, then increased oven time to 385 & cooked an addl 20-30 to brown the skin & reduce the liquid. No stove-top reduction reqd. Wonderful flavor. As is, I'd rate this a 3; w/ changes, a 5.

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Jeanine

Reviewed: Mar. 21, 2011

The reviews seemed so mixed on this that I was intrigued and thought I'd give it a try, especially since it looked similar to a sweet and sour chicken recipe that is a big hit with my husband. It wasn't terrible, but next time I will stick with the sweet and sour chicken. I omitted the corn oil, as it did not seem necessary (glad I did, I didn't miss it at all) and added @ 1/4 cup thai sweet chile sauce as another reviewer recommended. I can see why folks might want to add cornstarch to thicken it up a bit. I found that with the sauce as thin as it was, even though it tasted good over rice, the chicken itself was very bland. I did reduce the sauce in a frying pan after cooking the chicken, and that helped a bit. If I were to make this again, I'd probably marinate the drumsticks first so they would have more flavor. I don't think I will be making this again though. It just wasn't that great.

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ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Mar. 14, 2011

This very easy..but after reading some of the reviews was afraid of bland chicken. I ended up marinating my chicken thighs in the sauce for about an hour while I got the kids ready for bed. Not sure why you would need so much oil and would leave that out next time and just brush chicken with oil and maybe baste 1/2 way through w/sauce. I also added a touch of brown sugar but wasn't satisfied, so I added some Mirin. That made a big difference and tied everything together! I would make this again in a quick dinner situation!

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Jen

Cooking Level: Intermediate

Living In: Euclid, Ohio, USA

Reviewed: Dec. 22, 2010

I followed the recipe exactly with no subsitions. It was rather greasy due to the fat cooking off of the legs. The sauce, which smelled great before cooking, cooked down and once mixed with skin fat was a bit bland. The chicken was very tender and juicy, but I wish there was a way to of made that wonderful pre-baked flavor of the sauce stay. I'm no expert at cooking but I think next time perhaps I'll cook this with skinless chicken and add some brown sugar and corn starch to sweeten and thicken it a bit.

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brandzilla

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Bremerton, Washington, USA

Reviewed: Aug. 9, 2010

I was really disappointed with this, the flavors sounded good but the end product just tasted like greasy bland chicken.

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CANDYLAND7

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

Reviewed: May 5, 2010

I found this a very easy recipe to make. I made some changes to it and it turned out very flavourful! I used fresh ginger and also added some fresh garlic. The ingredient that I added that made it so yummy was some Thai sweet chili sauce. I added just under 1/4 cup. I cooked it covered in a dish for 45 min then took the cover off and broiled it for 15 minutes on both sides to brown the chicken. Serve it with rice so the sauce can be soaked up.

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April

Reviewed: May 1, 2010

I thought this was VERY good.....after I made some adjustments. I marinated legs and thighs in teriyaki the night before. I substituted fresh minced ginger for the powdered. Added chopped onion and garlic. Omitted the corn oil. Once done baking, I removed the chicken, poured the sauce into a pan, added cornstarch and reduced. Served with brown rice and drizzled the sauce over top of chicken. My boyfriend asked me to please make this again!

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