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This was super good! I modified a bit but it was still about the same. I only used half and onion and I chopped that and the celery very fine. Then I used bonless skinless chicken sauted in oil seasoned with S&P then cut bite size. I added a little lemon juice about a tsp and about 2 tsp soy sauce. Also I added about a tbsp of capers. I served it more as a hash with the rice, it was so so good
This was a great recipe. I actually modified it to be a quick dinner. I sliced boneless skinless breasts and sauteed them in a small amount of olive oil to cook them. then I added about 1/2 cup of chicken broth and the juice from the can of pineapple. It was a fantastic light dinner with some rice and a salad. YUM!
I found this pretty tasteless. There wasn't enough pineapple taste (or any taste) to it - I think next time I will omit the chicken broth and replace it with pineapple juice and see if this helps. My husband found it blah also. Sorry. On a positive note, the chicken was tender and I liked having the onions and celery in the dish.
This is really great for those nights where you don't have many groceries around but need to make a good meal. I used chicken thighs, took the skins off before simmering, and served the sauce over steamed broccoli with chopped fresh parsley on top. I will definitely make this again!
I made this recipe but instead of skin and bone chicken breast, I used boneless breast. First all I did was brown the chicken. Then I followed the rest of the recipe until the cook time of chicken in pinapple mixture. I only cooked that for 30min. After that I sed Wondra to thicken the mixture a little bit. I served it over brown rice. My fiance loved this. Chicken was not rubbery it was just right. I will make this again. even without the chicken.
In my haste to try this yummy-sounding recipe, I inadvertently used boneless chicken breasts instead of the called for "skin on w/bones" chicken. I was right when I thought cooking the (boneless) chicken breasts this long would result in a tough meal. Instead of the lengthy cooking time, I browned the chicken on both sides, removed them from the pan, then replaced them in the sauce for about 1/2 hr. of simmering. Checked doneness (165) and they were done. The resulting dish was very rubbery. But the sauce was nice & I added some toasted coconut flakes to the top of the chicken. I won't be making this again & will not recommend it to my friends. Sorry! I'll be sure to try this again, next time, using the chicken WITH skin & bones.
I cook for my family of 11 every night and we were hankering for something new but still delicious. Even though they're picky they ate every last bit of this tasty meal. Thanks!
I was afraid this would be to curry tasting for my kids but they all gave it a thumbs up. the flavors all blend quite nicely together. I made it exactly as written and it turned out perfect. My family has requested this be a part of my regular cookbook. I served this with baked basmati rice Baked Basmati Rice, a perfect combination!
This was excellent! So very easy and wonderful results. I used 4 chicken breast halves and just browned them in about 1 tblspn of coconut oil, and used kosher salt instead of sea salt. Great pineapple flavour and not an overpowering curry. Thanks for a keeper. Served with basmati rice and a salad.