Reviewed: Jun. 9, 2009

I tripled the marinade as well. I added vadalia onion, red, yellow and orange peppers. This was excellent. I marinated the chicken and pineapple for two days, seperately.

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SUEMAMA

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Reviewed: May 31, 2009

Made this this weekend, used both rice vinegar and sherry. Three times the recipe for the marinade is about right. We used red pepper as well and it was great. Shredded the cooked left over chicken and made salad with it today. Very great.

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Shelley Anne

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Reviewed: May 26, 2009

Per other reviewers, I replaced the sherry with rice wine vinegar. I marinated the chicken for 4 hours and it came out decent. My guest didn't rave about the kabobs only because I have my own personal chicken recipe that they LOVE and can't get enough of. I guess I'll be sticking to my own recipe from now on.

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Di

Cooking Level: Intermediate

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Reviewed: May 24, 2009

This defintely requires an overnight of marinating. After marinating for 6 hrs, this still lacked flavor. I did think that the combo of pineapple and chicken was great. I will most likely attempt these again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 19, 2009

Amazingly simple and delicious! I'll definitely be making these again!

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GRANDECAHOON

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: May 19, 2009

I really didn't think this had a lot of flavor.

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LisaB

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Reviewed: May 15, 2009

Excellent. Read all reviews first and took advice. Tripled marinade, added 1/2 cup of canned pineapple juice. Marinated chicken separately. marinated pineapple and veggies on their own and used this marinade to make a glaze adding corn starch. I did add more ginger as that's a preference. Absolutely delicious - we basted the chicken and veggies with the glaze and used the rest to drizzle over our rice We are going to try it on a salmon filet next time.

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stormcooking

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Reviewed: Mar. 29, 2009

This is such a delicious marinade, and a healthy dish. A perfect summer treat, we really enjoyed this.

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

Fabulous - so tasty and tender. I used turkey breasts, cut the oil to just a teaspoon, substituted brandy for the sherry and two cloves of crushed garlic for the powder. I boiled the remaining marinade and poured it over the couscous and broccoli that I served on the side. One amazing supper.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Feb. 25, 2009

very basic and really a hit at house party.

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Paul

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Feb. 16, 2009

This is one of my favorite summer time meals. I enjoy this chicken skewered with red onions, peppers and pineapple.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Jan. 18, 2009

Per other reviewers, I replaced the sherry with vinegar as I did not want to buy sherry just for this recipe. That may have been the recipes downfall. This recipe didn't have much in the way of flavor. If I make again, I will not substitute.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

This was so easy and really good. I did not have sherry so I used sake instead. And served with Asian Coconut Rice. Very yummy

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deedodees

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Reviewed: Dec. 25, 2008

I used fresh pineapple. These were so good that at my birthday luau last year they disappeared so fast I nearly missed out on trying them! The last one that my boyfriend had saved for me I got one bite of and then it got drug off by an ill-behaved dog. The one bite I had was very tasty though! Be sure to get rid of fatty pieces on chicken.

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HEATHERMAUREEN

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

Amazing even tho I only marinated it for 15 mins.

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jeepincowgirl

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Reviewed: Nov. 8, 2008

These were delicious! We served these at a summer BBQ we had and everyone loved these. A great alternative to the typical BBQ.

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Alana

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Reviewed: Oct. 29, 2008

I tried this recipe in hopes of duplicating the flavor of a local Hawaiian BBQ restaurant, but this just wasn't what I was hoping for. It was good, but I probably won't make it again.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

I made a few modifications to this recipe- 1) I doubled the recipe 2) I used fresh ginger instead of ginger powder 3) I added some pineapple juice to the marinade. I marinaded the chicken for 24 hrs and then grilled it, it was very good and flavorful!!

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