Pineapple Chicken

We really enjoyed this chicken! I turned the chicken over in the sauce 3 times during the baking so that it would soak up more of the flavor of the sauce. I couldn't resist adding a sprinkle of crushed red pepper flakes and it was a great complement to the sweetness of the sauce. Great recipe - thanks for sharing it! Made for Spring PAC 2010

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I too think this recipe has promise. The combination of flavors was overpowered by the cinnamon (I used 1/2 as much) I would have loved to have tasted the vinegar and the sweet honey along with the pineapples. I couldn't help but wonder if it was suppose to be 1 Teaspoon of cinnamon as opposed to 1 Tablespoon. If I were to make this again I would also marinate the chicken so that the pineapple juice penetrated. I kept wishing the pineapples were caramelized. My breasts took 35 minutes. Anyway, great attempt and good luck in the contest!

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I made this when I needed a quick and easy dinner. I made a half recipe. I used crushed pineapple, as that is what I had on hand, and low-sodium soy sauce. I also used a non-stick spray on the baking dish to ease the clean-up effort. I baked this for less than 1 hour (not even close to the 90 minutes called for in the recipe) and it was cooked through. I did baste the chicken a couple of times during baking to help keep it from drying out. There was not enough juice in the pan to even attempt a gravy. The cinnamon smell was very distinct.

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We really did not care for this at all. The amount of cinnamon is excessive, and overpowers the other flavors of the dish. I couldn't taste the vinegar or honey at all. I think this was supposed to be like a sweet and sour sauce, but I just couldn't taste it past the cinnamon. The cooking time given was far too long, I pulled the chicken out of the oven after 30 minutes, one of the pieces was already a bit overcooked, and the pineapple chunks were very mushy. I like everything in this dish, but, I'm sorry to say, it just wasn't a good combination.

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This recipe has promise. First off, I think that 1 1/2 hours in a 400 degree oven is way to long for boneless skinless chicken breasts. The chicken started cooking from a frozen state and was done in less than 45 minutes. The cinnamon was reduced by half and there was minimal sauce in which to make the gravy which was ready in only a couple of minutes instead of the 10 indicated. Water was needed in order to thin the gravy to make enough to spoon over the chicken as well as thinning to a better consistency. The recipe was reduced to serve 2. Good luck in RSC #13.

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