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Yes!

I like them cold. 😊

Its cake flour.

​@@cookingwiththebigguy4657 Thanks, I will try it as soon as I have all the ingredients! 🤗

This kind of chicken is usually cooked on a big rotisserie pit.always turning.in Hawaii huli means turn........huli huli is turn turn...not saying anything is wrong with this recipe,it looks good.

Thanks. Very good remedy . next time peel ginger's skin. God bless you all.

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You are so right, you can make the drink, but there is no nutrients there, just a flavor. Every body is an expert. They used so much of the ingredients that it could be toxic to your health. I watched because

They will last about 1 week refrigerated.

Yeah, I would prepare a glaze in a separate dish.

He's cooking it

The pineapple is part of the marinade FOR the chicken. It helps tenderize the chicken. It’s about science. PLUS he cooked the pineapple afterwards, so it’s completely safe to eat. You could eat the liquid part of the marinade also as long as it was cooked to at least 165* F. Again it’s science.

@@msgtwarmonger3603 Yup, I reduce the marinade and drizzle over rice and Mac salad.

Im glad you liked it. 😄

you used pintos?!?!? that's awesome!! gret job

@@teekoamigo Right? This is a good recipe. I would like to add though, that this cake is BEST eaten while it's still warm. Once it cools down, the flavor of the cake dulls. It won't be bad once it cools down, but not as good as when it was warm. It is definitely still worth making, just eat it fast.👍

@@HoneyBunny. nice tip....for some reason makes me want to add coconut to enhance flavor....i know this may sound crazy, but maybe even just a tiny bit of lemon to brighten the flavor because it does that to chickpeas (and as a bartender i remember some weird drink with lemon and other mixers that ended up tasting like german chocolate cake)

@@teekoamigo That sounds interesting. What I noticed, was when I made the cake, when it was cool enough to eat, but still warm the taste was amazing. However when the cake cooled, the chocolate flavor dulled, and that was when there was a slight beany aftertaste. Coconut might be able to mask it if you eat it when it cools.. the lemon with other mixtures might help too. Honestly I wonder if you just warm the cake back up on a cast iron skillet, and add more icing once removed if that would take care of the the bean flavor problem..🤔👍

@@HoneyBunny. i plan on freezing in individual portions and microwaving for a few secs after they thaw (they thaw quickly) in the plastic wrap so it stays soft and *moist* and the lemon juice just enough to brighten the flavor not enough to taste lemon although i'd probably cross reference some chocolate/ chickpea / lemon recipes to test my theory and get an idea on how much or if it's even a thing

We just used regular wheat flour.

After tweaking it, Its the best tasting one i think!

@@cookingwiththebigguy4657 Many thanks.. I will try it tomorrow.. 😉😉

water is fine to use.

About 170 F