Chicken Stew with Pepper and Pineapple PREP: 20 min; COOK: Low 7 to 8 hr OR High 3 to 4 hr; FINISH: High 15 min 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. 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.