This is a good recipe as is. However, if you replace 1/3 cup of the lime juice with a 1/3 cup of pineapple juice, in my opinion, its better. The pineapple juice gives a nice undertone of sweetness that plays well off of the mild heat of the habanero pepper. TIP: LET THIS MARINATE AT LEAST 8 HOURS. THE ACID IN THE FRUIT JUICES HELPS BREAK DOWN THE CONNECTIVE TISSUES IN THE MEAT.

Reviewed On: May 29, 2011

pretty good! I've made this recipe twice now. As written, I give recipe is 4 stars. With the reviews and/or recommendations of fellow "AR'ers", the dish came out a 5 star. Before laying the tortilla layer, I lightly toasted the the tortillas on an open flame. This gave the tortillas more flavor and a tad bit of chewiness. I also went ahead and made the tortilla layer 2 tortillas thick. Doing those two steps made a big difference in the quality of meal. *** Tip: do not simmer your meat-bean mixture to long or the pie will become dry after baking it!***

Reviewed On: Apr. 28, 2011

ALOHA! Great job. In order for a recipe to earn 5 stars from me, the recipe MUST either yield a good classic taste or put a new tasty twist on a classic dish. Growing up spending a good deal of time on the main island of oahu, this is a classic. Just like my grandpa use to make it! The only advice I can give to others for the recipe would to grill the chicken as the recipe says. Grilling the chicken adds a depth mof flavor that makes shoyu chicken so good to eat. Mahalo

Reviewed On: Apr. 20, 2011