Reviewed: Aug. 7, 2011

I was only able to marinate half an hour, which really isn't enough time but I am going to rate the recipe anyway. The only things I changed in the marinade was Ouzo for the white wine (I thought the licorice flavour would pair well with the other sweet flavours in this recipe), reduced the soy to 1/4 cup and added 1/4 cup mandarin juice (well syrup from the can- it was already open so why waste) skipped the cayenne, omitted tomatoes and switched the red onion for a Vidalia onion. The cooks up perfectly in 10 minutes and the taste is quite good. The heat from the hot sauce definitely comes through (I used a Louisiana-style one) and the others play to mellow it a bit. I can only imagine how it would be if marinated longer!

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 2, 2011

Very good recipe! This will be my go-to soak, the chicken was tender and flavorful. I had no low-sodium soy sauce so used the regular stuff. I was worried it would be too salty but it wasn't. I tried some of the pineapple marinated and some without and both were delicious. I added zuchinni to the skewers and they tasted great. Thanks for the great recipe Snacks!

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Reviewer:

CookinForKicks

Cooking Level: Beginning

Home Town: Chetwynd, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

Reviewed: Sep. 3, 2010

It didn't taste bad, but it wasn't sweet, tangy, or spicy. bland. I would choose another recipe

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Reviewer:

saraandcjay

Reviewed: Jun. 15, 2010

This was interesting... reminded me of a mai tai with the cherry juice and pineapple. I did add all of the optional ingredients, but lessened the amount of soy sauce a bit. Threaded marinated chicken pieces alternately with fresh pineapple chunks on skewers then grilled. The finished dish was less mai tai and more of a spicy sweet and sour... quite tasty with the grilled pineapple. Thanks ~Snacks~ for the recipe.

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Reviewer:

Nicolette

Reviewed: May 15, 2010

This was amazing!!! I only changed a couple of things. I only used 1/4 cup of soy sauce, about 8 shakes of Tabasco sauce and I had to use canned pineapple. I also used steak instead of chicken but I think it would be wonderful on chicken or even shrimp. I will be using this again for sure!!! Thank you for the recipe!

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Reviewer:

DEARYABBY

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Apr. 7, 2010

I used only 1/8 tsp. cayenne and 1 tsp. of hot sauce in the marinade and it was spicy enough for my family. I made the marinade in the morning, added the boneless breasts and let them marinate all day. I didn't have time for kabobs so I left out the fruit completely and just cooked the breasts. I also boiled the marinade then thickened it with cornstarch mixed with a little water. I served the sauce alongside the chicken. When I have more time, I will make the kabobs. Very good recipe.

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Reviewer:

ANGCHICK

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Richboro, Pennsylvania, USA

Reviewed: Feb. 10, 2010

Bland . . . not bad; just bland.

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Reviewer:

A Hansen

Reviewed: Jan. 6, 2010

We all enjoyed these inspite of the fact that I had made these with tofu and no pineapples. I was out of pineapples.

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Reviewer:

VIVNIDHI

Reviewed: Oct. 9, 2009

This recipe is yummy. I left out the hot stuff but it didn't seem to hurt the flavor. I also subbed beer for the wine since I didn't have any on hand. We really liked this and will make it again. I will say though that I will use small whole mushrooms next time rather than just the caps.

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Reviewer:

BrandyLogan

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Cooking Level: Expert

Home Town: High Point, North Carolina, USA

Living In: Concord, North Carolina, USA

Reviewed: Sep. 28, 2009

Really great recipe! We left out the spicy ingredients since we were also cooking for a four year old, and it still turned out really good. Also I used canned bing cherries instead of the maraschinos because I like them better. This recipe passed the pregnant lady and four year old taste test!

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