Chicken Stew with Pepper and Pineapple


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

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  • 1 skinless, boneless chicken breast halves - cut into cubes
  • 4 C. carrots, cut into 1 inch pieces
  • 1/2 C. chicken broth
  • 1 Tbs. minced fresh ginger root
  • 1 Tbs. packed brown sugar
  • 2 Tbs. soy sauce
  • 1/2 tsp. ground allspice
  • 1/2 tsp. hot pepper sauce
  • 1 Tbs. cornstarch
  • 1 (8 oz.) can pineapple chunks, juice reserved
  • 1 red bell pepper, diced

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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.

Yield: 4 Servings

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