This is a great recipe! It didn’t seem too spicy to me. The green chilies added that nice little kick. I also sautéed the onions and some garlic in the pan just until the onions started to turn translucent before I added everything else in. My boyfriend loved it and I’m sure I’ll be making it again. :)

I added black olives and this was quick, easy, and delish! Even BETTER the next day!

Terrific recipe, Amy! I reduced the garlic salt in the marinade, and doubled the sauce recipe as others suggested. I made another couple of modifications to use things that I had on hand. I used a 29 oz. can of sliced peaches instead of the pineapple. ( sorry Amy, a great recipe like this always inspires me to adlib, and I didn't have pineapple! ) I reseved the peach syrup, as others had said that their sauce was too runny. I also chucked in the last 2 ozs. of a jar of mango / pineapple salsa, and a dab of cranberry & fig preserves. When you have dabs of jelly lurking in the fridge, this is a great type recipe to use them up! One other tweak that I did was to add a couple of dashes of worcestershire and a couple of generous squirts of hot chili sauce, as we love things sweet AND spicy. You can usually find hot chili sauce in the chinese food section of your grocery store. It's a very flavorful sauce that isn't real hot unless you use too much! Served this over a bed of white rice and, oh mama, dat's tasty!