Reviewed: Jan. 8, 2009

I used chicken tenders for this recipe. Scrumptious,delightful, deliciously lip-smacking good... and YUMMO!!!!!!!!! Thanks, Judi Ann.This one's a major keeper!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Jan. 8, 2009

This is REALLY good. My 3-year-old loves it, so that makes it a keeper. Thank you.

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Rose

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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Reviewed: Jan. 7, 2009

This was sooooooooo good! I used the pineapple juice in place of the water, and cut up the pineapple and added to the chicken. Surved over rice, just as good, if not better than General Tso's chicken from the local Chinese place!

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Tracy

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

I made these tonight and they were delicious! I didn't have all ingredients on hand (oregano, Worcestershire sauce, or mustard), but the sauce still tasted great and made for a really good dish over all. The only thing I did differently was I coated the chicken in egg first so that it would hold the bread crumbs better, and omitted the oil and pineapples on top. If you want to make this dish healthier, omit using the oil to cook the chicken (in the skillet) before baking. A fat free oil based cooking spray works very well and gets the job done. The pineapples are unnecessary. Will definitely be making these time and time again.

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Shawnee

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Dec. 23, 2008

My family loved this, and is a great alternative to vinegary sweet & sour chicken. The only suggestion I would make is to flatten the chicken breast before cooking by lightly punding or rolling with a rolling pin, otherwise, wonderful recipe!

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the-samhain-tree

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Dec. 18, 2008

This recipe was great for using up leftover cooked chicken, although the sauce was a little sweet for my taste. For those who like orange chicken or sweet bbq sauce I would say this is perfect, but next time I will probably halve the sugar.

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emjeanie1

Cooking Level: Beginning

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Reviewed: Dec. 2, 2008

Super awesome!!!

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Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

This was deeeeelicious! I only used 2 chicken breasts for my husband and I, and halved the recipe for the sauce to ensure enough sauce for the rice. I cut the chicken breasts into chunks, breaded them, and using someone else's suggestion, did not fry it. Instead I sprayed Pam in an 8x8 dish, threw the chunked/breaded chicken in, and topped it with halved pineapple chunks that I had leftover from some meatballs I made yesterday. (I did save the pineapple juice to add to the sauce mixture instead of water and that was WONDERFUL!) After it baked for 1/2 hr, when getting ready to serve it, I topped it with toasted pecans over rice. My husband and I both loved it!

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Cliptow

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Reviewed: Nov. 24, 2008

My husband loved this. He loves anything made with pineapple and that is sweet like this is. It is similar to the taste of General Tso chicken but without the spice. Will be making again.

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Sue

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Washington, Michigan, USA

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Reviewed: Nov. 18, 2008

We couldn't believe how great this tasted! I put the full amount of sauce (pineapple juice instead of water) over 6 chicken breasts and baked it for about 40 minutes. I did not bread or even sear the chicken breasts--just put them straight from the flour/salt/pepper/oregano mixture to the baking dish (lined with parchment). Pineapple bits went on the last 15 mins. of baking. I served it with brown rice. Yummy! My husband asked me to make it again tomorrow. :)

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Melicious23

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Reviewed: Nov. 1, 2008

This was delicious and pretty too, although a bit strong. Following reviewers' advice (and my own common sense) I made the following modifications: 1. I left out the bread crumbs and just dredged the chicken in the flour and spices. 2. I skipped the frying step. No need to waste time and calories. 3. In the sauce I cut the sugar down to 1 c. and used dried onion flakes instead of grated. In place of water I used pineapple syrup. 4. I used pineapple chunks and I added it to the chicken for the last 15 min. of baking. 5. I used whole chicken piece which I baked covered for an hour and uncovered for 15 minutes. Breasts would need less time. The family all liked this.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 18, 2008

Eh. Not so great.

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Ruthy Stapleton

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 15, 2008

This was very good. My boyfriend suggested I cut the mustard in half next time. I followed other reviews and did not bread the chicken, I browned in the skillet then baked uncovered for 30 mins.

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IRISHGINA74

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Oct. 8, 2008

Yum! Will definitely make over and over. I halfed the chicken and kept the same amount of sauce. I also put in some crushed red pepper and a dash of cayenne which gave it a wonderful kick. Can't say enough about this recipe!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Added a little red pepper to the sauce and used pineapple tidbits. Tasty and tender.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 6, 2008

easy to make, cut the chicken into peices, hubby liked it more than I. Used pineapple juice instead of water. Daughter ate it up too.

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LINDAANA

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Reviewed: Sep. 11, 2008

This is a new family favorite! Only took around 30 minutes to cook, not an hour! Will be having this again!

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rae37307

Cooking Level: Beginning

Home Town: Hazlet, New Jersey, USA

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 9, 2008

Wow, this was great! As is the case with anyone who has some cooking experience, I know my oven and was able to adjust the cooking time. I baked it on convection for 40 minutes, with the temp probe reading 160 degrees. I also put the pineapple rings on the chicken before baking. Huge hit in our family and I'll add this to the rotation. Thanks!

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Sep. 7, 2008

Excellent. Cut chicken into smaller pieces, skipped bread crumbs, broiled instead of fried. On stove top put together sauce and added pineapple chunks with juice right into sauce. Even added extra pineapple juice and then poured all on top of chicken and back in oven. Served with bulgur chickpea salad from this site. Yummy.

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