Reviewed: Aug. 27, 2009

Delicious--what a fantastic unique blend of flavors! I could just imagine myself sitting on a breezy island enjoying this dish. The coconut was a perfect compliment to the lemon and chicken (I was really surprised at how well-pronounced the flavor was among the other ingredients); the onion and pepper gave it just enough 'twist' to keep it from being too bland and boring. I didn't want to waste a whole chicken on this recipe since I've never had the chance to try it in a restaurant. Honestly, then, I just use the recipe as a point-of-reference and mixed the ingredients to taste rather than following the measurements. I also cheated and used a rotisserie chicken from Sam's Club and pre-shredded organic coconut. I can totally see this as a lovely potluck dish in my future.

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LEXY821

Cooking Level: Intermediate

Home Town: Bentonville, Arkansas, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Aug. 26, 2009

This is delicious. I reduced the red pepper to 1 Tbsp so that my son would eat it too.

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toni's mom

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Pompton Lakes, New Jersey, USA

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Reviewed: Aug. 4, 2009

A small flexible knife will do wonders for getting the meat out of the coconut's curved shell. Thought the ingredients looked like an odd mix, but i was in the mood to be adventurous. The recipe was delicious. Really interesting mix of flavors, and the coconut added a wonderful crunch. I'll probably make it again, but it may take me a while to work up the nerve to deal with a coconut again.

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pigpen

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Reviewed: Jun. 16, 2009

I was so excited to find this recipe - was my favorite dish when I lived in Guam. I'm more excited that I can make it myself now and share it with family and friends! Delicious!

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Harlo

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Reviewed: Mar. 10, 2009

Awsome flavor combination. I cut the pepper flakes down to just 1tbsp so that it wouldn't be too hot for everyone.

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Shaina

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 5, 2009

Very unique flavor, much better than I expected. I had a very hard time with the coconut, so I will probably buy it preshredded. I will probably also go 1/2 on the red peppers since I can't eat it that hot. Very good! Thanks for this great unique recipe.

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CrissyCK

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

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Reviewed: Feb. 27, 2009

OMG!! I've missed this! I was stationed on Guam in the early 90's & this was a staple of the civilian port workers who I worked beside!! Makin' me miss Feista time! Haifa!!!!

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Husker_Mama

Cooking Level: Expert

Home Town: Albion, Nebraska, USA

Living In: Creedmoor, Texas, USA

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Reviewed: Oct. 16, 2008

Made this for one night of our church's first missions conference. Everyone loved it! The flavor was extremely unusual and good.

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chefnine

Cooking Level: Intermediate

Living In: Milton, Florida, USA

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Reviewed: Aug. 3, 2008

I was stationed in Guam almost 20 years ago and have thought about keleguin a number of times, and now thanks to Al Gore I have the internet(ha ha). Anyway the locals would use Keleguin on chicken, deer, beef, and lobster. Its an excellent flavor.

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Hungry

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Reviewed: Apr. 7, 2008

Delicious! I made this with chicken breast once and a rotisserie chicken another time. Both were great. We ate it over coconut rice, but it can be eaten cold as a chicken salad or warm.

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