Reviewed: Jun. 24, 2009

I love the combination of coconut and pineapple so I gave this recipe a try. I used coconut milk and added a splash of flavoured rum. I cooked it in the crock-pot on low for 5 hours. I thought it needed a little something so I added curry paste and sliced onion. Tasted just like chicken coconut curry (one of my favourites!!) I served it with Basmati rice. Only one thing wrong...my sauce curdled. Maybe I added too much lemon (?) Anyway it tasted great with the addition of curry!

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Sylv

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Reviewed: Apr. 27, 2009

"This is my favorite thing you've made!" my husband said. It was SO good I can't wait to make it again. I didn't have coconut on hand, but I did have light coconut milk, which I poured in with the other liquids (probably about 1/3 cup, cooking for two). I will serve this over rice next time.

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monikakey

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

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Reviewed: Mar. 17, 2009

Tasted like pf changs sweet and sour chicken... but way better!!

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NicoleDank

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Reviewed: Mar. 13, 2009

I enjoyed this recipe! I made the recipe as stated except that I didn't have rum extract, so I tried it with almond. It ended up being quite good, I will probably always make it this way since I don't care for rum and I felt that the almond brought out the coconut flavour even more. As I got to the part when I should have added the slivered almonds I realized I was out of them, which was sad, since that was one of the reasons I picked this recipe. I'm sure it would have been even better with them! I will make this again for sure. I loved the coconut and pineapple pairing. It made this dish taste like summer. It is a sweet recipe, but that's what makes it good!

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melanna

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 16, 2009

I found this recipe to be horribly bland. Fortunately, I found a another terrific recipe for a curried-like chicken dish with some similar ingredients (i.e. coconut milk) that I used to doctor this one up. Seriously, no one in my family would have eaten chicken prepped using this recipe.

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KDcook

Cooking Level: Expert

Living In: Stroudsburg, Pennsylvania, USA

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Reviewed: Feb. 14, 2009

My husband and I thought this was good but different. I'm not sure I would add the whole amount of rum next time. I am thinking maybe trying a different flavor like almond. I also took the suggestions of the coconut milk and used half broth and half coconut milk. Next time I will use all coconut milk. I also made the 'best black bean' recipe another reviewer suggested and it was delicious with this!

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debral

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Reviewed: Feb. 1, 2009

The only thing I added to the recipe was a little bit of cayenne pepper for a little kick. It was awesome! My boyfriend went back for seconds and then thirds.

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nikkiology

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Reviewed: Jan. 11, 2009

3.5 out of 5 only because we have a similar dish we like better.

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J Lord

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Reviewed: Nov. 6, 2008

I thought this was okay but something wasn't right about it to me. I might make it again, with maybe half a can of pineapple instead of a whole can. I would use a lot more almonds next time. I did use the coconut milk.

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rxpolarmuffin

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Reviewed: Aug. 17, 2008

this recipe is very quick and easy. I liked it but also used the whole can of coconut milk. Instead of the suger i added tbls orange juice, margarita mix and triple sec. Very tasty i must say. thanks for the great idea.

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nikki

Cooking Level: Intermediate

Living In: Lenox, Massachusetts, USA

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Reviewed: Aug. 14, 2008

This recipe was a major hit at a family get together. I will definitely be making this again!

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Sam

Cooking Level: Expert

Living In: Kell, Illinois, USA

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Reviewed: Aug. 10, 2008

Delicious! Cooked tonight and it was great. I added some lime juice I had lying around, used the coconut milk as suggested by other readers, and doubled the recipe to have more to spoon over rice. Grilled the chicken and spooned the sauce over chicken, rice and all. Thanks for the recipe!

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cowgirlatheart

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Reviewed: Jul. 22, 2008

i had high hopes for this dish but it didn't really measure up. i used coconut milk instead of broth and i doubled the sauce. the sauce was very runny. i would have wanted it a bit thicker. i served it with white rice and poured some of the sauce on top of the rice. that was really good. overall,it was okay but i won't be making this much.

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Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Jul. 1, 2008

We thought this was pretty good. After reading reviews I decided to use the coconut milk instead of the chicken broth. The only thing I will do next time is double the ingredients for the sauce so there is enough to spoon over a bed of rice. Also I did use fresh pinapple which I feel made it even better. Canned is softer and sweeter so if I had to use it, I would cut out the extra sugar. As for the reserved pineapple juice, I just threw some extra pinapple in a blender until it was mushy/creamy. I grilled my chicken then sliced it.

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Naylynn

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Reviewed: May 29, 2008

I too used Coconut milk instead of broth and I marinated the chicken in coconut milk before grilling it. It was a good dish that I'd make again. Probably won't work it into my monthly rotation, but it's a nice meal when I have a craving for something tropical.

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Laura

Cooking Level: Expert

Home Town: Bradenton, Florida, USA

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Reviewed: Feb. 15, 2008

This was DELICIOUS!!! Yesterday was my first Valentine's Day as a married couple, so we had a little leau with this as the main dish. We had a great time cooking together, and this dish turned out better than I expected. Plus, it was easy! I did take the suggestions into consideration and added some coconut milk (had the hardest time finding that - look in the international food aisle!), about 1/4 a cup probably. It was just perfect!! I will make this over and over again when I want to make a meal to impress! :)

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Mrs. Maddux

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Lebanon, Missouri, USA

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Reviewed: Oct. 4, 2007

This was very sweet, but we loved it. We switched to sugar snap peas instead of bell pepper (allergies) and added the peas right at the end. We used large chunks of fresh pineapple. The juiciness of the pineapple and the crunch of the peas added to the delicious flavors this recipe has made it a real winner.

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KLWEST77

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Reviewed: Jul. 26, 2007

This was so good! I substituted cream of coconut for chicken broth and it was perfect! So tasty!

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hisgirl7

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Reviewed: Jul. 12, 2007

Very easy and good recipe. I didn't have rum extract, so I sauted the chicken in rum - seem to work out good. I also used more coconut (doubled) - next time will use the coconut milk vs chix broth as the other review suggested. Great with rice. Will definitely make again.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 30, 2007

My hubby and I really enjoyed this one, next time I will use coconut milk in place of the chicken broth as the coconut flavor was weak. I also used 1 Tbsp pineapple rum in place of the rum extract as I didn't have any on hand. Great with pina coladas and the 'best black bean' recipe on this site.

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Anne A.

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