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    Chicken Stew with Pepper and Pineapple Chicken Stew with Pepper and Pineapple

    The yummy gingery-flavored sauce is delicious! To be sure you get every last drop, spoon the stew over hot cooked rice. To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews.

    Prep: 20 min
    Cook: Low 7 to 8 hr OR High 3 to 4 hr
    Finish: High 15 min

    1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
    4 medium carrots, cut into 1-inch pieces
    1/2 cup chicken broth
    2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
    1 tablespoon packed brown sugar
    2 tablespoons soy sauce
    1/2 teaspoon ground allspice
    1/2 teaspoon red pepper sauce
    1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
    1 tablespoon cornstarch
    1 medium bell pepper, cut into 1-inch pieces

    1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.

    2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.

    3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.

    4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

    Makes 4 servings

    Nutritional Info per 1 Serving: 225 calories (30 calories from fat); 4 g fat (1 g saturated); 70 mg cholesterol; 690 mg sodium; 24 g carbohydrate (3 g dietary fiber); 27 g protein

    This recipe displayed with permission from General Mills, Inc.

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