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Reviewed: Oct. 19, 2007

Oh this was the BEST ever!! The chicken came out so nice & moist. I took it a little step further and I stuffed the chicken with a couple halves of oranges & some slices of pineapple.

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Reina

	Cooking Level: Beginning Home Town: Lawton, Oklahoma, USA Living In: Wahiawa, Hawaii, USA
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Reviewed: Oct. 2, 2007

Meat very moist but gravy a dissapointment

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blackbird


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Reviewed: Jun. 19, 2006

Not a whole lot of flavor but super moist chicken.

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I thought this was pretty good. I used 4 bone-in chicken breasts, and baked it for about an hour. I didn't really measure anything, but I added pineapple chunks with the juice, plenty of soy sauce, minced onion, salt & pepper, garlic (2 cloves), & lots of ground ginger. I made a thick sauce, using corn starch, with the resulting juice/broth after the chicken was cooked. I liked that, but my husband doesn't like sweet sauces with his meat. He thought the chicken was good, though. My 2 toddlers ate this pretty well, too. I agree that you can't taste the orange juice too much. Don't be afraid to add ginger; it's the perfect seasoning for this! And I think the pineapple chunks (or slices) are a MUST to make it tastier & more appealing.

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sarahBcooks

	Cooking Level: Intermediate Home Town: Tyler, Texas, USA
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Reviewed: Nov. 20, 2005

I have tried this chicken over and over, and each time I do something different to make it more flavorful. Take garlic and onions minced together, with salt and pepper. Rub it on the inside and outside, then put a medium peeled orange on the inside. Also, if you don't want to use onions, peel a head of garlic...and place the garlic pieces underneat the skin all over the chicken. Ginger is also a good spice to use. Peel and grate fresh ginger, rub it on the inside and outside of chicken. Hope this helps.... ps...i am the submitter of this recipe

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Felicia Manocchio

	Cooking Level: Expert Home Town: Buffalo, New York, USA Living In: Delray Beach, Florida, USA
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Reviewed: Oct. 20, 2004

I would give this 5 stars for tenderness, but I gave this 4 stars since as some readers mentioned the original recipe was too bland for my tastes. I decided to jazz it up a little. First of all, I used a chicken cut into pieces (which saved me the trouble of basting since they were mostly covered in liquid). Also, I cut down on the butter by about half (I actually used margarine). I didn't have pineapple juice, so I used a can of pineapple chunks (liquid included). I also spiced it up with some hot paprika & an Italian chilli & garlic spice mix I had on hand (oregano,chilli, garlic, etc.) & stuck some fresh crushed garlic under the skin. I may have also stuck in a quartered onion, though I can't remember! What I do remember is that it was a big hit with my guests. So tender & such a lovely color! Thank you!

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RUBES1

	Cooking Level: Expert Home Town: Columbus, Ohio, USA
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Reviewed: Jun. 23, 2003

This was a great "FIND"! Really very good, and easy. Pluss, it makes the kitchen smell so good! Thanks!

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MS61


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Reviewed: Jun. 23, 2003

This is a great idea and I loved how easy it was. It was very moist but it lacked flavor. Maybe a little garlic or ginger or something would spice it up a little.

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MOONNOODLE

	Cooking Level: Intermediate Home Town: Everett, Washington, USA Living In: Republic, Washington, USA
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Reviewed: Jun. 23, 2003

This recipe was quick and easy. The chicken came out very moist. However, my family and I didn't think this was any better than any other baked chicken recipe. We couldn't really detect the orange or the pineapple flavor. I probably won't make this again but for a beginner it would make a really good recipe because it is practically no-fail.

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STRIKA


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Reviewed: Jun. 23, 2003

I used a whole cup of OJ and pineapple juice. I had to add water because the juice was burning to the bottom of the pan. It had no flavor of OJ or pineapple, but was very, very juicy. I used the remaining baste to make gravy which tasted great with the chicken (not so much the potatoes).

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XYZWYATT

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
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