"This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results." — CORWYNN DARKHOLME
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skinless, boneless chicken breast halves - cut into cubes
carrots, cut into 1 inch pieces
minced fresh ginger root
packed brown sugar
hot pepper sauce
1 (8 ounce) can
pineapple chunks, juice reserved
red bell pepper, diced
Very good but I cooked on stovetop. I cut up 3 chicken breast halves cut in bite size pieces and sauted in 1/2 stick marg. used only 3c. carrots parboiled,used 1 1/2 tsp. instant boullion with 1 1/2 c. water. I didn't have gingeroot,so I used 1/2 tsp. ginger powder. Increased hot pepper to 1 tsp. Used lg.can pineapple and put 3 T. cornstarch in juice. Cooked for 20 min. Yum!
Definitely not a keeper.
My husband loved this recipe. I doubled the amount of sauce and served on Basmati rice. Delicious.
My Family did not like it. The chicken fell apart into a stringy mush and it just did not tast good!
Great crowd pleaser! I needed to have this ready in less than an hour to feed six. I doubled the recipe and used the pressuer cooker. Twelve minutes later it was ready. I served it as suggest with white rice. This is a keeper.
This is so simple to fix and is delicious! It is very popular with every group I fixed it for. I shredded my chicken and used 1/2 as much which made it very economical.
I got this from my AllRecipes.com cookbook so I did not read the reviews before now.
I thought it was kind of strange it would take so many hours for the cubed chicken to cook. I was correct, the chicken came out really dry and like another person said it became stringy.
I liked the taste but if I were to make this again I would probably adapt it to more of a stir-fry and totally change things.
I still wonder if I did something wrong in cooking the chicken since it turned out so dry but I have read over the recipe several times and I made it just like instructed.
This was absolutely a fantastic tasting meal--I served ir over rice and everyone enjoyed it very much--
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Stew with Pepper and Pineapple
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 18
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