Tangy Hawaiian Chicken Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 22, 2006
We thought this was good although I agree with the pp that there is way too much soy sauce. I think next time I will also add some bell pepper. We will make again!
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Home Town: Mankato, Minnesota, USA
Living In: Seattle, Washington, USA

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Reviewed: Jul. 4, 2006
Yum!
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Cooking Level: Beginning

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Reviewed: Jan. 23, 2005
i was looking for something quick and was inspired by this recipe. i put together the marinade portion, adding about a half-cup of water mixed with a tablespoon of cornstarch, which turned the marinade into a silky smooth sauce. then i diced the chicken and sauteed it, adding the sauce and a bunch of precooked rice. i like the combo but would add some red bell pepper next time for color and contrast, and cut WAAY back on the soy sauce (down to a quarter cup, i think). would be good as a tofu marinade for the vegetarians in the house, too.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 7, 2003
nope, sorry, this one is gross. And I agree with the other reviewer, you should NEVER reuse a chicken marinade.
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Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA
Living In: Leesburg, Georgia, USA
Reviewed: Jun. 18, 2003
This was excellent, fast and a nice dinner for a warm summer evening. As an alternative, I used the chicken, cooked in this manner, then sliced it onto a salad of romaine, mandarine oranges and chow-mein noodles. Yumm!
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Cooking Level: Expert

Living In: Plymouth, Michigan, USA

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Reviewed: Apr. 13, 2003
I thought the flavor was amazing..especially from a marinade perspective - VERY flavorful. I boiled the marinade as instructed (which would elimate any risk of salmonella or other bacteria, to reference the previous reviews comment) which made it even MORE concentrated. I suggest adding some water to it after its boiled a bit to cut down on the overpowering taste of the salty soy, sour lemon and tangy pineapple. But in the end, I found this to be a fabulous combo of flavours!
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Cooking Level: Expert

Home Town: Ambler, Pennsylvania, USA
Living In: Medford, New Jersey, USA

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Reviewed: Jun. 25, 2002
This recipe was quick and easy. I marinated the chicken for about an hour and a half. One MAJOR change---I made 1 1/2 times the marinade, as I will NOT reuse marinade that has been used on raw chicken. I went ahead and followed the instructions and boiled it, but I'm not sure what the benefit was there. I took this to a party and it went over great! Everyone loved it. To serve that purpose, I cut the chicken up into chunks, then put it over the rice. This was a great marinade and does great things for the rice, also.
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