Chicken Stew with Pepper and Pineapple

Chicken Stew with Pepper and Pineapple

35 Reviews 1 Pic
CORWYNN DARKHOLME
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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 (35)

Rate This Recipe
awesome in tummy
23

awesome in tummy

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

Definitely not a keeper.

CINDYOWE
22

CINDYOWE

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

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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