Reviewed: Apr. 28, 2008

This was delicious! I only used 1 T olive oil instead of 2 T vegetable oil. I also doubled the sauce like others had suggested. I spooned over brown rice with green onions. It was so good, everyone loved it and the leftovers were to DIE for! Great recipe. It's definitely going in the box of keepers.

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ldahm

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Reviewed: Apr. 25, 2008

GOOD STUFF!

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Lvadney

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Reviewed: Apr. 17, 2008

I think this is a quick, fairly easy recipe and pretty healthy so I gave it 3 stars, but it is pretty bland in my opinion. I would love to see someone add a comment to spice up the spice and make it more like what you would find in a restaurant. I followed the advice to double the sauce, add extra ginger and even added Asian chile sauce and it still was a little disspointing to me.

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Peach

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Reviewed: Apr. 8, 2008

This was great - I followed someone else's review and used a larger can of pinapple for the extra juice. Next time, I would probably use tidbits instead of pinapple chunks. Totally try it!

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Amy M

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

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Reviewed: Apr. 5, 2008

This recipe is okay. without adding something spicy it kind of lacks that extra 'umph' I added huy fong to my sauce. Made it in a wok so it was very quick. Would make again for a quick weeknight meal, but it won't make my list of best recipes.

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klt14

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Reviewed: Apr. 2, 2008

This was a very good meal. I marinated the chicken in soy sauce and garlic before cooking. I also added pineapple juice with the soy sauce and cornstarch, made for a great flavor.

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Mar. 20, 2008

Very good...I did double the sauce though

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wendel42

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Reviewed: Mar. 4, 2008

We really enjoyed this recipe. I liked it because you didn't bread the chicken, which means fewer calories. I did add ketchup to the sauce and also doubled the sauce. The next time I make it I will season the chicken while cooking, we thought the chicken was tasteless.

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Deb

Cooking Level: Expert

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Reviewed: Feb. 23, 2008

Just made this recipe tonight and I loved it! I did not have any ginger, and had to use crushed pineapple instead of cubed because that is all I had, but it worked! Very easy too. Will definitely make again.

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jess2282

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Reviewed: Feb. 19, 2008

Excellent. I'll be making this again for sure. It was easy, quick, delicious and I had all the ingredients on hand. This is going right into the recipe box.

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tair10

Cooking Level: Intermediate

Living In: Brisbane, Queensland, Australia

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Reviewed: Feb. 14, 2008

I'd actually give this 3-1/2. It wasn't bad, but it reminded me of the La Choy stuff you get out of a can...which is okay tasting. Super easy to make. I'll try another recipe though. Thanks for sharing.

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Feb. 5, 2008

Delicious! I added 1/2 bag frozen broccoli and one can water chestnuts to stir fry. Also, doubled sauce recipe, but kept ground ginger at only 1/2 tsp wouldn't double that. Great taste!

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Jan. 22, 2008

Pretty good... my husband liked it, and I liked it, too... although it tasted almost exact to the Lean Cuisine brand (so maybe it's an unfair review since that is a diet product). I did add some ketchup, yellow pepper, and sesame seeds to mine. I also upped the pineapple to a 20 ounce can, and I'm glad I did. It was good served with rice, but my 3 year old didn't want to eat it.

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ashleymrivers

Cooking Level: Intermediate

Home Town: Geneva, Ohio, USA

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Reviewed: Jan. 21, 2008

I'll agree that this recipe is very easy & quick to make, + is very colorful, but we found that it really was missing something - because it was rather bland. It needed some zing. Perhaps more vinegar and a small amount of hot red pepper flakes(?) - not enough to make the dish hot, mind you, but it definitely needs a kick. It wasn't bad - just bland. I just wouldn't make the recipe again without adding a kick.

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kayess

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Reviewed: Jan. 9, 2008

I used low sodium soy sauce. This recipe was good, but next time I think I will use 1/2 of the soy sauce and increase the pineapple juice. I serve it over white rice.

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Janet S.

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

Was good; although something was missing. Can't quite put my finger on it yet. But nonetheless, will be making it again.

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sdbphillips

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Hubbard, Ohio, USA

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Reviewed: Jan. 7, 2008

We've made this recipe a number of times, tweeking it a bit to add some of our favorite vegtables. It's turned out good each time, we really enjoy this recipe.

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Tater Tot

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Hastings, Minnesota, USA

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Reviewed: Jan. 7, 2008

I loved how this turned out. I didn't have any ground ginger so I left it out. Also didn't have any carrots but added a couple splashes of sesame seed oil and it was real good. Also added some green onion. Even the 10 yr old picky eater liked it. I might add that I put it on a bed of white rice.

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