Reviewed: Nov. 1, 2006

Great!!!

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Reviewed: Sep. 6, 2006

I've made this twice now and each time came out great!! It's now being requested for each barbeque I attend as my dish to bring. I switched it up the second time though. I didn't have sherry so I added burbon instead. Tasted great then too.

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IRENE MARIE

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Langhorne, Pennsylvania, USA

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Reviewed: Aug. 28, 2006

This was awesome! Made it on the charcoal grill, served over rice and with a romaine salad. Some pieces of the chicken were a little dry, next time I'll make some extra marinade to baste. Awesome flavor!

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Amninta

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Champaign, Illinois, USA

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Reviewed: Aug. 23, 2006

VERY DELICIOUS! Followed the recipe to the dot except I didn't have any ground ginger so I omitted that.. i made the marinade twice in separate containers.. one to marinate in, the other to baste on the kabobs while its grilling. It turned out fantastic. The whole family raved on it, and will make again, again, again, and again!

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Jamie

Cooking Level: Intermediate

Living In: Yakima, Washington, USA

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Reviewed: Aug. 17, 2006

I liked the flavor of the marinade. I wish I would have had more of it for the rice as others suggested. We added onions to the skewes which was really good. I would have added green pepper, too if I had had it. I cooked them in the oven because we are out of propane for the grill, but I think I would have liked the flavor and crispiness a grill would have added.

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Roosterlady

Cooking Level: Intermediate

Home Town: Tabernacle, New Jersey, USA

Living In: Bunnell, Florida, USA

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Reviewed: Aug. 9, 2006

Didn't make kabobs - just used chicken breasts and grilled after marinating for two days in the refrigerator (got busy!) and the family loved it. Used rice wine vinegar in place of the sherry and 1/2 tsp real ground ginger and 1 tbsp minced garlic (we like stuff spicy--you might want to adjust to taste). Yum!

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seattlecooks

Cooking Level: Expert

Home Town: Belleville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 29, 2006

Yum! These were really good. I also added marachino cherries to it. I didn't have the sherry and they still came out so good!

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awesome in tummy

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Reviewed: Jul. 20, 2006

I used fresh pinapple for these and made the mistake of putting the chicken and pinapple on the skewers the night before and marinating. When we ate them the chicken was pasty on the inside. I think it was because the enzyme in the fresh pineapple ate away at the chicken all night. I would recommend marinating the chicken and the pineapple in separate containers and then putting on skewers at the last minute if you are using fresh pinapple. Otherwise it was delicious.

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lovinmymixer

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Reviewed: Jul. 19, 2006

Made these for a luau & they were fantastic. Used Rice Wine Vinager instead of Sherry...marinated for about 12 hours & they were so flavorful & tender!

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Amy J

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

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Reviewed: Jul. 18, 2006

Delicious! My kids ate every bite! Served with sushi rice and seasoned green beans, very tasty!!

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juneco1

Cooking Level: Intermediate

Home Town: Friendswood, Texas, USA

Living In: Fulshear, Texas, USA

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Reviewed: Jul. 15, 2006

Good. I used red wine instead of sherry. Also, I didn't use ginger, but I did add some fresh garlic. next time I'll marinate it longer as I only had about an hour.

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Heidi V

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Reviewed: Jul. 2, 2006

Simple and tasty. I added bell peppers, and substituted rice vinegar for the sherry per another reviewer's suggestion. People really seemed to enjoy these!

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Kofa

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 29, 2006

delicious and easy--even for first timers!

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NENSHIYA

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Reviewed: Jun. 21, 2006

These are really good.

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christy

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Reviewed: May 8, 2006

I made this with the pineapple and peppers and onions. The family definitely enjoyed. Will be making again!

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mofojo1024

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Reviewed: Apr. 30, 2006

Next time I think I will marinate overnight, for better flavor. Also, don't let your husband over cook it on the grill.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 18, 2006

Followed another cooks suggestion and marinaded the chicken and pineapple separately adding 2 Tbspns more brown sugar to the pineapple marinade portion. With the leftover pineapple marinade I boiled it with a little cornstarch to thicken and basted the completed kabobs. (I thru the chicken marinade out)I also broiled the kabobs and they turned out really good. Tons of flavour. Served with rice and salad.

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Jan. 12, 2006

Really good. My chidren love it. I just added a touch of rice vinegar to cut the edge of sweet. Fantastic.

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LUCHAPROV

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Reviewed: Sep. 18, 2005

VERY YUMMY! I didn't use the pineapple because we didn't have any...put in some mushrooms and used Crown Royal instead of sherry. Marinated for about 3 hours. Cooked in oven for 15 minutes.

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PAIGIEMAY

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Reviewed: Sep. 10, 2005

This was wonderful. I received many compliments and I will definitely make it again. My only complaint was that it was difficult to thread the pineapple on the skewer without it falling apart. Next time, I'm going to marinate chicken breasts and pineapple rings and serve it over rice. Delicious!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Hawaiian Chicken Kabobs

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