Reviewed: Oct. 6, 2008

ran out very fast, marinated chicken without pineapple

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Amy W

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Reviewed: Sep. 2, 2008

Simple easy to make, but used fresh pineapples. Was even good cold the next day

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may

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Reviewed: Aug. 11, 2008

my husband is a picky, picky, picky eater and he actually liked this a lot! bless his heart! and it is good...plus being simple to prepare ...definitely a plus!

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lizfa74

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Reviewed: Aug. 4, 2008

These are amazing!! They are so tender! Excellent on a fresh garden salad as well!! I would not change a thing!!

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Debra

Cooking Level: Expert

Living In: Sterling, Illinois, USA

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Reviewed: Aug. 4, 2008

Awesome. The only thing I would point out is marinate them pinnaple and chicken separate, as other have also mentioned.

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Jillrich

Cooking Level: Beginning

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Jul. 20, 2008

Spectacular dish! I'm a little tired of chicken right now, (unless it's fried) so I tried this with chunks of pork tenderloin. Oh my! Melt-in-your mouth. I followed all of the recommendations of kajewski. I also used fresh pineapple instead of canned (heavenly), also skewered red and orange bell peppers, Vidalia onions, and I doubled the marinade mixture so I would have plenty to work with when adding the cornstarch. I marinaded my meat and vegetables in seperate containers. I served this over Asian Coconut Rice, submitted by silvrezs, added Sunkist Honey Roasted Almond Accents (a salad topper) per reviews. I had a little marinade/cornstarch mixture left over, so I drizzled that over everything. Rave reviews from my family and our dinner guest. I will make this again. Go ahead, try this with pork tenderloin. You will not be disappointed. Thanks for sharing dailyn2003!

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melly

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jul. 19, 2008

This recipe was OK for me - but my husband really liked it.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 15, 2008

I did half the chicken and twice as much marinade and added mushrooms. I made the extra marinade into a basting sauce to keep things nice and juicy on the grill. It was fantastic and my husband said it was better than restraunt quality. Oh, and I replaced the sherry with orange juice. We'll definately be making this again.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Jul. 15, 2008

Excellent! I tripled the marinade and kept the chicken separate. I used rice wine vinegar in place of the sherry. Made several kabobs using baby bella mushrooms & a variety fresh garden veggies (tomatoes, zucchini, yellow squash, green bell pepper & sweet onion) and I used fresh pineapple rather than the canned! I did heat part of the marinade and thickened with cornstarch to use as a glaze while grilling. Served with "Brazilian White Rice" from this site and it was a perfect summer meal!! Thanks for sharing your recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

i just love this chicken it was very good

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girlgirl

Cooking Level: Intermediate

Living In: Spartanburg, South Carolina, USA

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Reviewed: Jul. 12, 2008

Definitely a good idea to grill the pineapple and veggies separately from the chicken. I also made a dipping sauce using the leftover marinade.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Jul. 8, 2008

Good and Easy. Loved the grilled pineapple.

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fruitbake

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

This was pretty good. I would like to give it 4 1/2 stars, but not quite 5. I also added some of the pineapple juice to the marinade. I grilled half and baked half and both turned out great. I marinated for about 3 hours - I think next time I make it I will marinate for longer. Served with rice.

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Jul. 4, 2008

I tried this recipe this evening and loved the combination of flavors. The reduction glaze made this recipe shine! I am already thinking about other elements to add to the kabobs... I have a question though for anyone who has made this recipe: Has anyone experienced the chicken becoming almost "chalky" or "paste-like" in texture? I made the recipe with the only difference being a substitution of red wine vinegar for the sherry (didn't have any on-hand). I am wondering if this may have been the problem. I followed the recipe and marinated the chicken and pineapple together in the mixture. I did re-mix the items several times during the marination process to ensure complete coating. Towards the end of grilling, I brushed on the glaze as noted. When I finally ate these, I noticed the chicken had almost "broken down" particularly on the outside surfaces. It made for an odd eating experience. Any thoughts or ideas?

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CGRUCELSKI

Home Town: Elkhart Lake, Wisconsin, USA

Living In: Leola, Pennsylvania, USA

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Reviewed: Jun. 26, 2008

These were really good. I liked the marinade and the only changes I made were that I didnt use the ginger or the sherry because I didnt have any, so I added a little pineapple juice to it instead. I marinated it overnight and I cooked them under the broiler because I dont have a grill. Yummy, will make again!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 26, 2008

Everyone loved it! I tripled the marinade so I would have lots for basting. I kept the chicken and the veggies in separate zip lock bags while marinating. I also added Onion, red & green pepper chunks and halved mushrooms. Delicious. I will be making these again for 40 guests at my daughters 2nd Birthday Luau. Thanks for the great recipe!

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Bailey's Mom

Home Town: Woodland, California, USA

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Reviewed: Jun. 25, 2008

So amazingly simple, yet we just can't get enough of it! For an even faster way the oscar mayer cuts of chicken work wonderfully too!

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Kelly

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Reviewed: Jun. 24, 2008

This recipe turned out really well. I basted the chicken with the marinade glaze and that really makes a difference. Next time I'll use more than just pineapple though.

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MissMinniePearl

Cooking Level: Intermediate

Home Town: Sumrall, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Jun. 23, 2008

I liked them too. I didn't have sherry so I skipped that step and added pineapple juice. Only marinated for about 2 hours and used other peoples suggestion to boil the marinade and bast w/ it. Fiance gives it a 5 and hes a tough judge!

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Crystal

Cooking Level: Intermediate

Home Town: Newberry, Florida, USA

Living In: Orange Park, Florida, USA

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Reviewed: Jun. 20, 2008

Excellent flavor, and very juicy and moist! I didn't marinate the pineapple along with the chicken, and other than that no changes. Definately a repeat recipe, thanks.

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