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Chicken Stew with Pepper and Pineapple

Chicken Stew with Pepper and Pineapple

CORWYNN DARKHOLME

CORWYNN DARKHOLME

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

awesome in tummy
23

awesome in tummy

5/22/2003

Very good but I cooked on stovetop. I cut up 3 chicken breast halves cut in bite size pieces and sauted in 1/2 stick marg. used only 3c. carrots parboiled,used 1 1/2 tsp. instant boullion with 1 1/2 c. water. I didn't have gingeroot,so I used 1/2 tsp. ginger powder. Increased hot pepper to 1 tsp. Used lg.can pineapple and put 3 T. cornstarch in juice. Cooked for 20 min. Yum!

Marianne G
23

Marianne G

1/26/2003

Definitely not a keeper.

CINDYOWE
22

CINDYOWE

1/15/2004

My husband loved this recipe. I doubled the amount of sauce and served on Basmati rice. Delicious.

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