Reviewed: Oct. 23, 2009

I did not have pineapples at all and my family still loved it. Next time I will make sure to use pineapples.

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KrBrown

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Reviewed: Oct. 6, 2009

good

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ron

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Reviewed: Oct. 6, 2009

I made a few changes to the recipe. I didn't feel it needed to be fried before it was baked. Instead on pineapple sliced on top, we added approx. 1/4 a can of crushed pineapple to the sauce. It was delicious

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Katie

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Reviewed: Sep. 27, 2009

Our whole family loved this - even our picky eater. We served it with rice to sop up the sauce. Yum.

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JIMELISSA

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Reviewed: Sep. 24, 2009

Very good! Would be great served over rice or mashed potatoes.....

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gobbledog

Cooking Level: Expert

Home Town: Wappingers Falls, New York, USA

Living In: East Greenbush, New York, USA

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Reviewed: Sep. 15, 2009

This was a wonderful dinner!!! I made some few changes though, i used shake n bake and fried the chicken till brown and crispy in 2 cups of oil. I also used pineapple juice instead of water. The only thing that was disappointing with this recipe, was that there was not enough sauce, i will definetly have to alter it a bit more

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sheena

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Reviewed: Aug. 10, 2009

Very good. I followed the suggestions in the first few posts and it turned out very good.

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jeepaholic

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Reviewed: Aug. 7, 2009

The kids loved this recipe but I on the other hand thought it was just ok. Instead of adding the 3/4 cup of water to the sauce I used the juice from the can of pineapple and I baked the pineapples in with the chicken. One thing I would definelty change next time is to not use the bread crumbs or the oregano that just give it an off flavor and the bread crumbs were soggy after cooking in that sauce.

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learningtocook

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Reviewed: Jul. 22, 2009

This was great! I used half water and half pineapple juice. I only needed to cook it in the oven for 25 minutes. My husband and I both really enjoyed it!

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Kristin

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Reviewed: Jul. 17, 2009

This is soo good. I can not wait to make this again. I made a couple of minor changes. 1. I pounded out my chicken. 2. I used pineapple juice instead of water (same amount). 3. I completely skipped the frying in the pan step. 4.I only bake for 35 minutes an hour would be too long. Only make enough for dinner that night - I found that reheating leftovers dries the chicken out too much.

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lynsey

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

My first ever review after many years of using AllRecipes.com--and it had to be for this AMAZINGLY TASTY CHICKEN dish. And, it won't be with any creative ideas. I did it with an earlier reviewer variation (the no frying idea). I just wanted to say I LOVE IT. I will try it again for dinner party. Y'all were right!

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RARAMSEY

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Reviewed: Jun. 17, 2009

This was wonderful. The only thing I would change is the name...I would rename it Hawaiian Yumo Chicken !

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TN Marie

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Reviewed: Jun. 14, 2009

Wow this was good!! Only thing I did different was to use "italian" panko crumbs (must be kinda new because first time I ever saw them was my last trip to store) and they were awesome. The brand was Progresso. I didn't add the oregano because the seasoning was already in the panko crumbs but I did add some salt & fresh ground pepper. I used boneless skinless thighs and breasts and only cooked for about 45 min. I worried they might be soggy cooking covered the whole time but not at all - very moist and had a nice crust. My only concern is the 1 hour cooking time might be just a bit long. Will definitely make this again and again. The sauce is wonderful and I think children would love this dish.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 9, 2009

yum! no adjustments needed!

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kking206

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: May 31, 2009

To good to be true! This recipe couldn't be easier.I didn't bread the chicken, just put the breasts in the pan and poured on the sauce. I also added stir fry vegetables over the chicken, covered with foil for the 1st half hour, then uncovered added the pineapple and cooked for the other half hour. We loved this and the family already wants it again.

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yo.mags

Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA

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Reviewed: May 10, 2009

Best recipe EVER! Even my can-not-please boyfriend thought it was really good! My advice however is follow twkitchens advice all the way... and I did not fry it on the pan first, just stuck it straight in the oven!

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raceykc

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Reviewed: May 8, 2009

We loved this!!! The chicken turned out really tender and tasty. I did follow the idea of just coating the chicken in bread crumbs and then throwing it in the pan instead of frying it first. It was perfect. I also didn't have pineapple, so I mixed some mango chutney in with the water for a sweet yummy taste. We love spice, so I did add cayenne pepper to the bread crumbs and the sauce - it was delicious!! I sliced up baby potatoes and cooked it all together (but the potatoes need to be started earlier or they stay crunchy!). My husband immediately said, "make this the next time we have guests over!'

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hungrigrl

Cooking Level: Intermediate

Home Town: Dalton, Pennsylvania, USA

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Reviewed: May 5, 2009

Awesome recipe, I added some chili sauce to make it a little spicy. Instead of frying I baked it after breading(in convection oven). After it got a little crispy I poured the sauce on it. It turned out great. My family liked it. Thanks for the recipe.

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ANGSIM76

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Apr. 26, 2009

This recipe was excellent. I only changed one thing and that was I left out the oregano because I don't like it all. I was worried it might come out too sweet but it didn't. I will definitly make this again.

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