Reviewed: Apr. 17, 2012

I followed the recipe except I added 4 thai chile peppers with seeds removed minced. Just enough heat. I used fresh pineapple and boneless chicken breasts chopped in chunks. This recipe makes a lot of sauce. Very good

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Reviewer:

soupy

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Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Mar. 9, 2012

Delicious! Not a hassle at all to make. I didn't change anything in this recipe, and it came out great. I will definitely make it again.

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Reviewer:

LauraC

Cooking Level: Expert

Reviewed: Jan. 30, 2012

I tried this recipe tonight for dinner. And it was a hit with the family. My fiance and his parents loved it. It was great to have something a little different for dinner, and so YUMMY!

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Reviewer:

Ms. Heather

Reviewed: Jan. 23, 2012

Well... my boyfriend licked his plate clean.... literally... I wasn't in love with it, but it was good. I think its just not flavors that I appreciate. One change that I made that I'm glad that I did was I seasoned the chicken with some salt, pepper, and ginger.

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Reviewer:

marie_faux

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Iowa City, Iowa, USA

Reviewed: Dec. 20, 2011

I cut way back on the sugar, but this was very yummy regardless. I also added some crushed red pepper. The result was tangy and spicy. It made a LOT of sauce, even though I quartered the recipe. I followed the stovetop directions of the first review on here.

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Reviewer:

franybanany

Reviewed: Nov. 12, 2011

Temendous flavor. As suggested by some others. I made this stve top, cooking slowly to keep chicken tender. I served over rice. I used fresh pineapple rather than canned and used a little OJ too. I cut back on vinegar and used juice from one fresh lemon for great sweet and sour. Also used cut up cutlets instead of entire broiler. This is a BIG recipe, so I divided to make servings for four.

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Reviewer:

Paul in Holmes NY

Cooking Level: Expert

Living In: Holmes, New York, USA

Reviewed: Apr. 4, 2011

This was great!!!!! Followed the recipe except that I made servings for 4 (instead of 12!) and added some crushed red pepper for spiciness. There was a lot of sauce left over but I am thinking of using it to bake some wings.

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Reviewer:

can27

Reviewed: Mar. 26, 2011

I loved this and made it exactly as stated, except that I used boneless skinless breasts cut-up instead of a broiler-fryer. I almost gave it less stars because the proportions are off. Way too much sauce--double your chicken or cut the sauce in half and it is PERFECT!

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Reviewer:

SqirrellyGirly

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Jan. 28, 2011

I made this the other night instead of our usual chicken stir-fry. I really liked the sauce! I quartered the recipe to use with two chicken breasts. Instead of cooking it in the oven, I just made the sauce in a pan while I cooked the chicken breasts in a skillet with a tablespoon of oil. Once the chicken had cooked, I added the sauce to the chicken and some frozen veggies I had cooked. Very good!!

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Reviewer:

COMom723

Reviewed: Nov. 29, 2010

I thought this was really good! I followed what another reviewer said and used boneless skinless chicken breast, cubed them up and dipped them in egg then in a flour, garlic powder and pepper mix. Then fried it on the stove top, then poured the hot sauce into the chicken when done. Was VERY good, will definaty make again.

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