Reviewed: Jul. 6, 2007

I tried this recipe for a barbeque at my house, and everyone loved it! I marinated it for about 8 hours, but I definitely thought it could stand to be marinated overnight. As another reviewer suggested, I marinated the chicken and pinapples separately. I also added green and red bell peppers to the kabobs. Makes for colorful, delicious looking kabobs. Will certainly make it again.

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emma

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Fairfield, California, USA

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Reviewed: Jul. 6, 2007

Excellent recipe. Used fresh ginger and garlic but otherwise didn't change a thing. I made an extra batch of the sauce, thickened it with some cornstarch & water mixture over the stove for basting and dipping. I would also try this with steak.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jul. 2, 2007

This chicken was delicious. I've made this several times, even for guests, and everyone always loves it! My husband and I went to Maui for our honeymoon and this reminds us of some of the chicken we had in Hawaii. It's quick, easy, tasty and healthy. Can't go wrong w/ that. Try serving this w/ Fried Rice w/ Cilantro also on this site. Makes a perfect meal!

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MIAMINESSA

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Reviewed: Jun. 29, 2007

I ended up baking these. They were still moist and yummy. i wouldn't ay that they knocked my socks off, but they were tasty.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 28, 2007

I made these for a 4-H foods project a few years ago and got 2nd place (reserve grand champion) on them! Very tasty and my whole family enjoys them as well.

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Kristin Marie

Cooking Level: Intermediate

Home Town: New Richland, Minnesota, USA

Living In: Manhattan, New York, USA

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Reviewed: Jun. 27, 2007

I made these for a summer bbque -- with great reviews. I made the sauce and marinated them the day before so all I had to do was put them on the grill when the guest arrived. Super easy and will do again. Sent this recipe home with several guests

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MEGANEMC

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 23, 2007

Really easy and really good! Didn't use sherry, used rice vinegar. Didn't have the sesame oil. And used fresh pineapple.

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SHEREL

Cooking Level: Expert

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Reviewed: Jun. 19, 2007

This was a very flavorful marinade. I let the chicken marinate for approx 24 hours. So it was extremely flavorful, jucy and tender. We served on the kabobs as well: I cut up yellow and orange bell peppers into chunks and marinated them in pineapple chunks and pineapple juice for 24 hours. I bought to packs of pearl onions and they marinated in itialian dressing for approx 24 hours also. We assembled the kabobs and grilled them. OOOHH this was so good. We served on Fathers Day to three families and it was a hit!! Thanks for sharing

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Stephanie C.

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Jun. 13, 2007

These were so GOOD!!! I only marinated mine for about 4 hours and they had a lot of flavor. I cut my own pineapple into big chunks. I also marinaded my pineapple by making another marinade (this recipe). Then i used the sauce from the pineapple marinade and mixed it in with brown rice. I also cut thick chunks of zucchini and soaked them in EVOO and salt and put those on a skewer. One thing I will do differently is I will put the chicken and pineapple on separate skewers. My pineapple burned before my chicken was done. This is very good and I can't wait to make it again!!

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LISSALU

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2007

Very good! I'll definitely make this again. I marinated as directed and thought the flavor was great!

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Jun. 4, 2007

Tip 1: Marinate overnight. Some of the reviewers said that the kabobs did not have much flavor, so I marinated mine overnight. They turned out great. Tip 2: Cut your own pineapple because the chunks from the can were too small. Some ripped as I threaded them onto the skewer.

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Lisa G.

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Reviewed: Jun. 1, 2007

Excellent recipe. Made exactly as written. Perfection. Thanks for a great recipe.

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Pat Rota

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: May 31, 2007

This was really good. I added a little bbq sauce to the marinade. I also added red peppers and mini portobella mushrooms to the skewers.

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Sarah D

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: May 13, 2007

Excellent! I wouldn't change anything. My family loved it.

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ibmjb

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Reviewed: Apr. 29, 2007

These were very good. We enjoyed the marinade.

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Allie Shontz

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Reviewed: Apr. 15, 2007

Fantastic recipe. I didn't change a thing.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Mar. 24, 2007

This way very yummy. my kids just loved these too. Made the night before for easy dinner cooking.

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TOOMUCHWORK

Cooking Level: Beginning

Home Town: Great Bend, Kansas, USA

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Reviewed: Jan. 28, 2007

My family and I loved this dish. It is freezing here in NY so I did not grill it instead I cooked it in a wok added a second portion of the sauce and string beans. Served over rice it was excellent. This one is a keeper.

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