Reviewed: Apr. 29, 2012

This is a great recipe to try something besides plain old chicken or pork chops. I have used both chicken and pork chops and my family loved them both. I have served it with potatoes and rice. Not everyone in the family likes pineapple or cranberry, but mixed they are perfect. I use the jellied or smooth cranberries, because some people don't like the texture of the whole.

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Reviewer:

BLUECATME

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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 26, 2012

I really liked this, but my husband thought it was way too sweet; thus the 4 stars. I only used about 1-1/2 pounds of chicken and I cut it into chunks. Browned it in olive oil and seasoned with salt and pepper. Only had jellied cranberry sauce, so I used that with the pineapple, mixing it up well. After browning the chicken, I seasoned it with Penzey's cassia cinnamon (more than a 1/2 tsp.) and a pinch of nutmeg. Still in the skillet, I poured the pineapple mixture over, covered and baked 15 minutes. Uncovered and baked another 15 minutes. I stirred in some passionfruit vinegar I got in a specialty store just before serving. Served over steamed white rice with roasted asparagus. I'd make it again, if only....

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Jan. 10, 2012

This recipe was so simple and full of flavor! I was shocked at how well the flavors came together, and it was a big hit with the boyfriend. This recipe is great for a weeknight when you are strapped for time or just need to throw something together quickly. The only thing I changed was the amount of cinnamon that I used. I did a little less than 1/2 teaspoon. I figured if it was lacking flavor I could always add a dash more once it was cooked, but it turned out fine. That is just my preference though, you may love cinnamon and want more! The end product doesn't look the prettiest, but don't be fooled. This is delicious!

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Reviewer:

pkdavoren

Living In: Chicago, Illinois, USA

Reviewed: Jan. 8, 2012

Very good. Halved the recipe because I had 2 pounds of chicken. Cooked at 375 covered for 25 minutes, then uncovered at 425 for 15 minutes because I had to cook something else at the higher temp. Still turned out juicy, not overcooked at all. A good way to use up leftover cranberry sauce and a good weeknight recipe.

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Reviewer:

Val1

Reviewed: Dec. 7, 2011

This was good! I used chicken thighs, jellied cranberry sauce, and added an envelope of dry onion soup mix.

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Dola

Reviewed: Oct. 11, 2011

easy!

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Reviewer:

evelyn4542

Reviewed: May 15, 2011

Pretty good, unusual. Makes for a good now-and-then dish.

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Reviewer:

triciacotman

Reviewed: Apr. 20, 2011

Browned chicken first, but the end result was delicisous. Served with stuffing and a salad and it was a filling meal indeed.

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Reviewer:

Joanna

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: North Augusta, South Carolina, USA

Reviewed: Mar. 15, 2011

Pretty good, but not sure it will be a regular in our house.

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Reviewer:

Monica

Cooking Level: Intermediate

Reviewed: Feb. 25, 2011

This went over pretty well at my house. I added some broth to the sauce like other reviewers suggested so it would be a little "saucy" and we served it over mashed potatoes. Will probably try it again without the broth just to see the difference.

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