The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 3, 2009
A fruity, delicious way to prepare chicken. We don't have a grill and I was feeling lazy, so I baked the chicken and pineapple (and mushrooms, green peppers, and red peppers, which I also threw in) in the marinade at 350 degrees for about 25 minutes. We ate it with white rice, and it turned out fabulously! I will make this again.
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 22, 2009
I did not have any sherry and used olive oil...VERY GOOD!!!! This is a new favorite!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 7, 2009
Very tasty, make sure to cook the vegtables and meat separatly for best results.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 14, 2009
Definitely need to follow the advice of some reviews and separate the fruit/vegies from the meat. Using fresh ingredients is best, and the rice vinegar is great. Making 2 sets of marinade, I serve this chicken with marinated skewed pineapple, mushrooms, onion, red bell pepper. Wtih white rice and brocolli, this makes my favorite family/guest healthy meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 13, 2009
new family fav, thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 4, 2009
Awesome! I prepared the full amount of marinade using 3-4 cloves of garlic, setting half aside to reduce for basting. The remaining was the perfect amount for three chicken breasts and about 10 oz. of pineapple which marinated for 4 hours. I skewered the chicken and pineapple with fresh snap peas cut in half (these were so good) and maraschino cherries. Our family loved this served with coconut rice. Basting was what really made this recipe stand out for us. In fact, I should have made more! And more marinade to have with the rice. Our entire family enjoyed this dish immensely which is rare with a husband, teenage boy and toddler. Thank you so much for a recipe I look forward to using and playing with in the future.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 21, 2009
Marinated chicken and vegetables, separately overnight. My fiance thought it was pork, which he loves, and I didn't bother to tell him otherwise. I did add the cornstarch to the vegetable marinade to baste, as others recommended, but it was much too thick, even though I only used half the amount of cornstarch. Will try again without the cornstarch.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 19, 2009
Yum! I marinated everything together (including the juice from the pineapple)to give the chicken the pineapple flavor and then threw out the pineapple after cooking (we don't care for grilled pineapple). Also used Red Wine Vinegar in place of the Sherry. This is waaaay better and more flavorful than any store bought hawaiian marinade I've tried.
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Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 8, 2009
Very delicious! I think it needed more marinade because the flavor was not as strong as I like.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 6, 2009
This would be a 5* for it's flavor alone! It was wonderful, but I'd give it 4.5*'s because I think the extra step to boil the marinade & baste the chicken at the final couple minutes is necessary. I added the reserved pineapple juice to the remaining marinade & brought it to a full boil for 2-3 minutes, then added 1T cornstarch w/2T cold water mixed to make the basting liquid & enough to serve over brown rice (next time I'll use white rice). I also used chicken tenderloins & threaded them on soaked skewers with the pineapple in-between & cooked veggies on seperate skewers, adding a little basting at the end to tie the flavors together --- it was wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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Reviewed: Aug. 5, 2009
This was very tasty. I, like others, used rice vinegar instead of sherry, only because I didn't have sherry. I also used fresh ginger instead of powdered and fresh pineapple instead of canned.
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Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA
Living In: Wellington, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 4, 2009
This was probably a 4.5* - very good. I used sherry as written, not rice vinegar, and marinated for about 5 hours (meat and fresh pineapple separately). 15 mins before bbqing, added cut-up veggies (mushroom, zucchini, pepper chunks) to the pineapple marinade. We actually grilled the meat and pineapple/veggies separately and both turned out excellently - the boneless, skinless chicken was just right (not dry, not chewy). I'd use this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 3, 2009
Fantastic flavor! I used boneless, skinless chicken tenders, and it turned out perfectly moist and tender. I cooked the leftover meat & pineapple that didn't fit on the amount of skewers that I had in a skillet and served it with rice. Equally delish!
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Amy

Cooking Level: Intermediate

Home Town: Harlan, Indiana, USA
Living In: Kokomo, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 1, 2009
Loved the taste. I plan on marinading it a little longer next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 31, 2009
It was tasty, but very dry. I cooked it at the temp suggested, and it ended up being very dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 30, 2009
These were easy to make and tasted good, according to my husband. I used the same marinade for tofu kabobs for me and they were ggod too. Make sure the chicken is cooked through before serving. It's sometimes hard to tell when you use a dark coloured marinade. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 28, 2009
Sweet Savory Chicken Chunks and Pineapple. Where can you go wrong?! (smile) This was good and easy to make for my summer party. Taking the advice of other reviewers I used rice vinegar instead of sherry and added minced garlic and ginger to the marinade. I used both fresh pineapple and can pineapple and both ways taste great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 28, 2009
The marinade made these delicious. Because we love veggies in our house, I added mushrooms, onions and green pepper. As noted by others, it is important to marinate meat and vegetables separately. It cuts down on the growth of bacteria, and the marinade from the vegetables can be safely used to baste your kabobs as they cook, while the marinade from the meat cannot and should be discarded.
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Fairview, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 27, 2009
This was excellent!! My hubby and guests loved it! Without exception everyone asked for the recipe. I used the juice from my canned pineapple as well in the marinade. I would suggest making more of the marinade-put half with the chicken and then half with the veggies (we used red, yellow, and orange bell peppers, and onions). Delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 24, 2009
Based on other reviews I used rice vinegar instead of sherry and marinated meat seperate from the pineapple. After marinating, the chicken developed a weird texture (kind of dry in places). It tasted ok when all said and done.
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Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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