Reviewed: Jun. 15, 2008

As others suggested, I added pineapple juice to marinade. Also added onions, yellow & orange peppers. I doubled the marinade ingredients figuring the veggies would absorb alot of it. After marinating for 3 hours I put everything on kabob sticks & used the remaining marinade as a baster through out grilling, this was delicious! Served with asian rice & corn.***SOAK KABOB STICKS IN WATER 30 MINUTES BEFORE ADDING FOOD,WILL KEEP THEM FROM TURNING BLACK***

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Lisa Marie

Cooking Level: Expert

Home Town: Burbank, Illinois, USA

Living In: Oak Lawn, Illinois, USA

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Reviewed: Jun. 10, 2008

Absolutely delicious! We are veggie eaters so we added cherry tomatoes, peppers and onions to the skewers. I also left some of the pineapple juice for the marinade and added some chopped garlic. The outcome was terrific! I doubled the recipe for 7 adults and three children and had enough for everyone to have two skewers. I think that I might just triple the recipe next time!

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sweetiesmj

Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Jun. 8, 2008

WAIT! STOP! do not drain the pineapple juice, put it into the marinade. I did use fresh garlic and ginger. My husband said this was great! Better than El Pollo Loco! I made this with Legs and thighs. I marinaded them for only 2 hours and they were great. I did season them with French fry seasoning after I took them out of the marinade.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Jun. 7, 2008

Really good and flavorful! I made one change as recommended by another reviewer, I substituted Rice Vinegar for the Sherry the original recipe called for. I marinated chicken overnight, and separately marinated veges for 4 hours (mushrooms, zucchini, red pepper, vidalia onion, and pineapple). That seemed to do the trick in terms of infusing the flavor. This will surely be repeated over the grilling season!

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Co-opSwapper

Cooking Level: Beginning

Home Town: Zionsville, Pennsylvania, USA

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Reviewed: Jun. 6, 2008

This is a really good marinade. I did add the drained pineapple juice to the marinade. Got a thumbs up from the hubby, not a huge fan of chicken.

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drivergirl

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Grant, Florida, USA

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Reviewed: Jun. 5, 2008

Delicious! It would have had more flavor if I had marinated it over night. I only did for 2 hours, but it was still awesome. I also used EVOO instead of the sesame oil, because the sesame oil was $11 and there wasn't that much of it in the recipe anyway. Thanks so much for an awesome recipe. This will be used in my home from now on=)

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M.Hooper

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jun. 4, 2008

This recipe is very good. I made it after it was recommended on the Recipe Exchange. I substituted rice vinegar for the sherry. I added some crushed red pepper, but next time I may add more. I marinated for about 3 hours. I served it with white rice. Thanks for the recipe!

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Jun. 1, 2008

This was a very good recipe. I didnt marinade the pineapple w/the chicken, IDK just felt like pineapple soaking in chicken juice for hours wasnt a good idea, but the marinade was great. I just marinaded chicken and when time to grill put on skewers with pineapple. I only added a little bit of seseme oil, and compensated the rest with veg oil. Remember seseme oil is VERY strong, and a little goes a long way. But other than that very good! thanks!

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Jun. 1, 2008

This recipe was great, although i substituted the breast for thigh meat.

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mgomez562

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Whittier, California, USA

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Reviewed: May 28, 2008

Wow, we loved this. The pineapple tasted so good, I might be tempted to make just that part up as a snack once in a while :-)

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rellis44

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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Reviewed: May 28, 2008

Very tasty. I would say you need to marinate longer than two hours, I did mine for 8 hours. The chicken was very flavorful. I did substitute the sherry with rice vinegar as another reviewer suggested and I happened to have it on hand. I will make this again.

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Debbie

Cooking Level: Beginning

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Reviewed: May 25, 2008

I used these on a tabletop rotissiere and they turned out well.

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Patricia M

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Reviewed: May 20, 2008

The chicken was great although I think it should have marinated in the sauce a little longer. It just didn't pick up the taste like I thought it would. Still very good though!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: May 12, 2008

I marinated for about 3 hours. It must not have been long enough because I thought the chicken was pretty bland tasting. The pineapple was too flavorful, though. I wouldn't recommend marinating the fruit. I will try again but with chicken thighs. The chicken breast was too dry with this marinade.

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Mollie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Clatskanie, Oregon, USA

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Reviewed: May 12, 2008

Well, they were good, but I couldn't really taste the marinade at all. Granted, I didn't use sherry, but other reviewers said they left that out and it was just fine. I only marinated for 1 hour--just ran out of time--so maybe that was why? They were still good, just not as good as I thought they would be. I won't use this recipe again though.

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Kim

Cooking Level: Intermediate

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Reviewed: May 4, 2008

This was very good.I marinated it overnight instead of 2 hours,but it was still not a strong enough flavor.The pineapples held most of the flavor.I think next time I will double the marinade and reserve 1/2 to baste the chicken with while grilling.Then I think it will be perfect!Also the recipe says this is for 8 boneless chicken breast but it was only enough for 4 chicken breasts.Which was just enough for my family of 4.I served this with "Tropical Salad with Pineapple Vinaigrette" and "House Fried Rice",they all went well together!It was a very impressive meal!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Apr. 28, 2008

This recipe was FABULOUS!! I had a LUAU themed party this weekend and made these. I added onion to the kabobs and subsituted rice vinegar for the sesame oil(i couldnt find it in the store) and they were delicious, everyone was asking for the recipe. Thanks, these were wonderful.

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Brittany

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Reviewed: Apr. 28, 2008

eeehhh... followed ALL of KAJEWSKI advice and my chicken came out gummy like other reviewers. Maybe next time I will not marinate over six hours (like other reviewers suggested) and try them on the grill them. I'll stick with Krafts recipe for now. The three stars are because of the marinade - it was GREAT.

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DIANALJ

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 21, 2008

OMG...what a great recipe!!! I read the reviews prior and used the suggestion of using rice wine vinegar instead of the sherry. I also marinated my veggies (onions, fresh pineapple, zuchini, red bell pepper) and chicken separate as well as skewered and cooked them separate. I doubled the marinade for the veggies and then after skewering the veggies, added corn starch to the marinade and heated it to make a thick dipping sauce. My husband LOVED and RAVED about it. My 4 y/o son loved the chicken. My 8 y/o (who will not let a veggie pass his lips) loved the veggies and my 2 y/o ate all of it!!! (Plus, it is fun for the older kids to eat off the bamboo skewers!!!) The marinade gives a sweet tangy taste to the veggies and chicken. Even though alot of prep work goes into this dish, I will make it for my parents when I go back to the US and visit my family.

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