It's not a difficult recipe to make, but if you're going to attempt the "chiffon" texture, then it will be. I did not want to break out my stand mixer, and attempted it by hand. I read that a little bit of salt for the first few minutes and then a little bit of vinegar the last few minutes in addition with a touch of sugar to the egg whites to stabilize the peaks would work for a hand mixer. I was using a wisk...haha, so there was no way it would've worked. I got it to the frothing stage where the egg whites held their shape somewhat, but that was pointless, b/c as soon as they were incorporated, all the bubbles burst. Technically, the egg peaks should be able to hold the weight of an egg. If you're not going to take out at least the hand mixer, just know your going to enjoy one great dense cake. My favorite part is definitely the cake portion. It's definitely sweet, so you'll definitely like it if that's your thing.

Reviewed On: May 24, 2012

I had read the reviews, and this is what worked for me. I'm sure the recipe would've stood great on it's own. I used dark meat chicken and skipped the breading step completely. I added a little less brown sugar to our taste...so about a little over 1/2c packed, but I used honey mustard to make up for the loss of sweetness. I found the recipe to be very yummy and would even cut down the sugar a little more if you have very ripe pineapples like I did (I used fresh). The flavor was basically chicken in smokey bbq sauce with the sweetness of the pineapple. Definitely a repeat.

Reviewed On: May 22, 2012

3.5 stars, but I don't want to bring the overall rating down, so I'm putting it in as 4 stars. I did not add nuts to the recipe, and used fresh fruit that i weighed out and also drained after putting them through a rough chop in the food processor. First of all, the loaf (pyrex container with no change in temperature) took longer to bake than the stated baking time. But when it is done, it starts crisping up rather quickly, so you have to carefully watch it at that point. I read somewhere that you should take it out of the loaf pan as soon as it is cool. I did, and it broke. After being left overnight, I noticed that the loaf had a more solid feel to it. So next time I will wait a little longer before flipping it out. As for the taste, I was just not that impressed. Neither the pineapple nor the strawberry really shined through. It was still pleasant to eat, and if I had these ingredients to use up in the future, I might pull this recipe out again. Bottom line, it was simple and fun to make, and the result was a simple, but pleasant tasting loaf. I also used half the recipe to make muffins, and at 350, that took just a little under 20min in my oven.

Reviewed On: May 21, 2012