CHICKEN STEW WITH PEPPER AND PINEAPPLE

Chicken Stew with Pepper and Pineapple image

This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Stews Chicken

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

1 pound skinless, boneless chicken breast halves - cut into cubes
4 cups carrots, cut into 1 inch pieces
½ cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
½ teaspoon ground allspice
½ teaspoon hot pepper sauce
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks, juice reserved
1 red bell pepper, diced

Steps:

Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 2 g, Fiber 4.6 g, Protein 29.1 g, SaturatedFat 0.5 g, Sodium 723 mg, Sugar 18.6 g