Chicken Stew with Pepper and Pineapple
1 lb boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
4 mdm carrots, cut into 1 inch pieces
1/2 cup chicken broth
1 tbls finely chopped gingerroot (or 1 tsp ginger)
1 tbls packed brown sugar
2 tbls soy sauce
1/2 tsp ground allspice
1/2 tsp red pepper sauce (hot sauce)
1 tbls cornstarch
1 can (8 oz) pineapple chunks in juice, drained and juice reserved
1 mdm red bell pepper, cut in 1 inch pieces
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice, and pepper sauce in 3 1/2 to 4 quart crockpot.
Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink.
Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and green pepper.
Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
4 points/4 servings