Reviewed: Jun. 20, 2010

I'd give this 3.5 stars, really, but since that's not an option, I'll bump up to 4. Not a bad sauce, nothing really amazing about it either though. Made a nice sauce for chicken meatballs for a tropical-themed potluck. Was a tad on the sweet side, but not bad.

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Reviewer:

Alex

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Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: May 17, 2010

I added a teaspoon of garlic to the sauce and served it over grilled chicken that had marinated in spicy ginger marinade. I served over a bed of rice and garnished with green onions, cilantro and toasted coconut. We had sweet potatoes on the side. It all went together very well and was as yummy as it was easy to make.

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Reviewer:

CWARLICK24

Reviewed: Nov. 28, 2007

I used this as a sauce for the Polynesian chicken wraps from this site and it was wonderful! I used a can of crushed pineapple in pineapple juice (not in heavy syrup and I didn't reserve the juice to add in later) and added the cornstarch and ginger to it and it turned out perfectly!

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Reviewer:

Karen

Cooking Level: Intermediate

Reviewed: Mar. 7, 2007

Pretty good, I had to add sugar to sweeten.

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Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jan. 20, 2007

Very good sauce. Used over ham balls instead of the usual mustard-spiced sauce with fantastic results. My husband kept trying to sneak more after dinner. Thanks!

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Reviewer:

MEWHOJEN

Cooking Level: Expert

Home Town: Hancock, Iowa, USA

Reviewed: Jan. 16, 2007

My pantry & fridge is seriously depleted. I am out of fresh ginger, ground ginger & I don't have any of that nifty "ginger-in-a-tube". So I used chopped candied ginger. My pineapple was in light juice not heavy syrup so I didn't even bother to wash the sugar off. I used real maple syrup & added a couple of tbp extra because I was topping pork w/ this & I love maple & pork. I also added several twists of black pepper. I sauteed small jerk-seasoned (store brand) pork medallions in some olive oil, served them on top of a bed of jasmine rice w/ chopped bell pepper (I added it about halfway through the rice's cooking time) & "drizzled" the pineapple sauce over all. Very good! There is quite a bit leftover (I didn't scale down the recipe) so I will try the leftovers on some frozen meatballs. Thanks Michele O'Sullivan!

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Jan. 5, 2007

I created this dish for 10lbs of meatballs at work and the residents loved it as a little happy hour treat! I thought it was pretty tasty myself!

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Reviewer:

Kira

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Glen Burnie, Maryland, USA

Reviewed: Dec. 29, 2006

Pairs perfectly with the Spicy Polynesians Wraps from this site.

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Reviewer:

Lindsey

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Crofton, Maryland, USA

Reviewed: Jul. 29, 2006

Different and delicious. This was perfect for my "luau" themed birthday party.

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Reviewer:

HALLIE_TORONTO

Reviewed: Jun. 16, 2006

Awesome! Used with the "Spicy Polynesian Wraps" from this site and it was delish! I used 1/4 fresh pineapple and added 2T corn syrup. I put everything in the food processor and pureed it, poured it in the saucepan, brought to a light boil and let it simmer for about 5-7 minutes. Just the right texture!

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5 users found this review helpful