Reviewed: Aug. 19, 2009

Good easy meal. I added pineapple chunks and pepper flakes to dish. I didn't pre-cook the chicken, I figured an hour in the oven would cook it fully (shortcut). I did double the sauce recipe.

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Ada

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

This is a great recipe that I will be adding to my favorites. I made it for a luau and doubled the other ingredients but tripled the sauce ingredients so I would have more for on the side to add to the white rice if needed. The only thing I changed was I put one can of bamboo shoots and one can of water chestnuts and used green, red and yellow peppers to equal two peppers for more color. I would recommend this recipe

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KATHLEEN_J

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Reviewed: May 16, 2009

Soooo good!! i will be making it time and time again! great with red pepper flakes on top, and sliced pinapple chunks!

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Kay

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Reviewed: Apr. 30, 2009

Used a can of pineapple chunks. Left out the ketchup and cornstarch. Used fresh ginger. Served it over quinoa though brown rice would be good too. Turned out great and will be making it again!

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thetallcook

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

I thought this was a really good healthy dish. The only thing I added was about a 1/4 cup of coconut milk, like a reviewer suggested. Very good, next time I will add some pineapple chunks!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Feb. 2, 2009

This is a good, easy dish. The chicken pieces don't need to be cooked before you put the dish in the oven. I used less chicken (2 large breasts) and they cooked through in the casserole dish in about 45 minutes. I also added some pineapple chunks and ground red pepper. My husband loved it but the reason I gave it four stars is that I found it too sweet for dinner and couldn't eat much at once.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 28, 2009

I am no fan of chicken so for a recipe to be good enough for ME to give it 5 stars it really needs to knock my socks off. This one did the trick. Before cooking the chicken I infused the oil with dried chilis. I did as others suggested and doubled the sauce. I used fresh ginger as well as freshly crushed garlic. For added zip I added crushed red pepper. I think it would have been pretty bland without it. I served it over steamed rice. I will be making this one a lot!

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JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

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Reviewed: Sep. 18, 2008

AWESOME!

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Missy P

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Reviewed: Aug. 27, 2008

This is awesome. I didn't have pineapple juice, but I did have a 20 oz can of pineapple slices (in heavy syrup, which I didn't know at the time). I just used that juice (plus 1 cup of water) and cut up the pineapples into it and left out the pepper. Because of my kids, I cut the onion really small and cooked it and some garlic (instead of garlic salt) with the chicken. I also doubled the sauce. The only thing I had to go with it was bowtie pasta, but it was super. Couldn't get enough of it. I will be making this again a lot. It was super easy to do and the pineapple chunks made a big difference. The water chestnuts gave it a great crunch. Once again, it was great (and great leftover - I just had some for lunch)

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Barb Braun

Cooking Level: Expert

Living In: Weatherly, Pennsylvania, USA

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Reviewed: Apr. 3, 2008

Thought this was a pretty good recipes. Taste was similar to a jarred sauce but I'd still make this recipe as it was simple! My only changes was to add minced garlic instead of garlic salt and added fresh pineapple...great flavors!

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Mar. 14, 2007

Really good! I also, as suggested in another review, increased the sauce. This will be a family favourite!

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Louis

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Reviewed: Jan. 7, 2007

This is excellent!! I love pineapple and took the suggestion to add Pineapple tidbits to the sauce. It was really, really good and made lots. I was able to freeze 1/2 of it for another day for my family of 4.

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WHIPPETCRAZY

Cooking Level: Intermediate

Living In: Sarnia, Ontario, Canada

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Reviewed: Jan. 6, 2007

This was good! It did not "WOW" me. I doubled the sauce, decreased the brown sugar by 1 Tablespoon, cooked the chicken with some garlic and onion then added the peppers in for about 3-5 minutes and added red chili flakes. Without the chili flakes I do not think I would have liked it as much. I will make it again with my changes.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jan. 3, 2007

I felt like I have had this before and it could have easily been achieved with a bottled sauce. It was definitly good, but not worth the work or the wait.

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Sarah

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Reviewed: Oct. 18, 2005

I just served this recipe to 150 people last night and they thought it was exceptional!!!! A big hit all around!

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thelma

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Reviewed: Jun. 25, 2005

The flavor wasn't bad although I had to add red pepper fpr some zip. The sauce was rinny, maybe I needed more cornstarch

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JULIE ANNE

Cooking Level: Intermediate

Home Town: Floral Park, New York, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 13, 2005

I gave this recipe 4 stars because the basis was great but it needed some tweaking. I precooked the chicken in a skillet with a little olive oil, salt, pepper and a pinch of cayenne. I doubled the sauce, added the green pepper, onion and added pineapple tidbits and cooked them all together for approximately 15 minutes to soften the veggies and then added the chicken and about 1 tsp. of red pepper flakes. It turned out wonderfully, sweet but with a kick from the pepper flakes. I served it with fried rice (brown rice with fresh peas, green onion and carrot) and a nice green salad. My husband and his family loved it.

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LIAMSMAMA

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Reviewed: Apr. 5, 2005

I just Love it! To be perfect try addind a green chille(it urges for some spice) Try also with uncooked chicken breasts instead of cooked, 1 tablespoon of ginger (instead of 1/4) and give it a final touch with some drops of olive oil just before baking. WOW!!!!

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ANAC1

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Reviewed: Nov. 15, 2004

I felt the sauce was too little in both amount and taste. It seemed promising but the finished product was not. I wish it could have had a little more "zing" to it but was just bland. If I ever made this again, I would probably add red pepper flakes like someone suggested but I doubt I'll try this recipe again. Also for anyone trying this recipe, I would recommend doubling the prescribed amount of sauce.

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NikkiC

Cooking Level: Expert

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Reviewed: Nov. 10, 2004

Very good and extremely simple. I only gave it a 4 star, because we added 1/4 C of coconut milk to the sauce and it would NOT have been nearly as good without it. The coconut milk gave it a nice island flavor that was so creamy and delicious!

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BILLYANDSHAN

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