Chicken Stew with Pepper and Pineapple

3.7
(47)

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

2
Servings:
4
Yield:
4 servings

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

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.

Nutrition Facts (per serving)

249 Calories
2g Fat
29g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 249
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 66mg 22%
Sodium 723mg 31%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 16%
Total Sugars 19g
Protein 29g 58%
Vitamin C 53mg 58%
Calcium 70mg 5%
Iron 2mg 9%
Potassium 868mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.