Reviewed: Apr. 9, 2011

This chicken turned out great for us and I thank you for making it available.

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Reviewer:

Linda Grein

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Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Feb. 6, 2010

I used Skinless, Boneless Breast Halves, (which shortened cooking time) 3/4 Pineapple Juice to 1/4 Orange and Lightly Seasoned one side of the chicken w/ Adobo (salt & pepper on both sides) I also added the pineapple slices during the last 1/3 hour of cooking..Family all agreed, the Flavor was really good, but the breast although tender was a lil bit dry.....whole chicken like the recipe calls for is probably best

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Reviewer:

Yvonne

Home Town: Brooklyn, New York, USA

Reviewed: Jan. 29, 2010

I made this last night, and it was great! My hubby liked as well as the kids. I followed some other reviews for flavor factor and placed a whole peeled orange inside the chicken. Also I used a full can of pineapple chunks, chunks inside chicken as well. I used a whole cup of each juice and seasoned chicken with salt and pepper, garlic powder, and onion powder. I also added a couple splashes of worcestershire sauce while basting. I wish I had had fresh garlic to put under the skin. All in all, very yummy.

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Reviewer:

Chiffon

Reviewed: Oct. 18, 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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Reviewer:

Reina

Cooking Level: Intermediate

Home Town: Lawton, Oklahoma, USA

Reviewed: Oct. 2, 2007

Meat very moist but gravy a dissapointment

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Reviewer:

blackbird

Reviewed: Jun. 19, 2006

Not a whole lot of flavor but super moist chicken.

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Reviewer:

NJSS2000

Reviewed: May 27, 2006

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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Reviewer:

sarahBcooks

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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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Reviewer:

RUBES1

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Reviewed: Aug. 8, 2004

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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Reviewer:

Felicia Manocchio

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boca Raton, Florida, USA

Reviewed: Jan. 8, 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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