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.

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.