Chicken Stew with Pepper and Pineapple

Read Reviews (35)

"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

Directions

Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

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Reviews More Reviews

Most Helpful Positive Review

May 22, 2003

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!

—awesome in tummy

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Most Helpful Critical Review

Jan 26, 2003

Definitely not a keeper.

—Marianne G

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45 Ratings

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Jan 15, 2004

My husband loved this recipe. I doubled the amount of sauce and served on Basmati rice. Delicious.

—CINDYOWE

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Nov 06, 2002

My Family did not like it. The chicken fell apart into a stringy mush and it just did not tast good!

—JEEPRIDER1

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Jan 15, 2004

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.

—GLHEGER

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Mar 31, 2007

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.

—LA Wonder

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Oct 16, 2006

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.

—jpmcminn

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Jan 15, 2004

This was absolutely a fantastic tasting meal--I served ir over rice and everyone enjoyed it very much--

—MONKEY BUTT

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Nutrition

Calories
249 kcal
12%

Carbohydrates
28.6 g
9%

Cholesterol
66 mg
22%

Fat
2 g
3%

Fiber
4.6 g
19%

Protein
29.1 g
58%

Sodium
723 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Stew with Pepper and Pineapple

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 249
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.5g 2 %
Cholesterol 66mg 22 %
Sodium 723mg 29 %
Potassium 868mg 24 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 4.6g 19 %
Protein 29.1g 58 %
** Sugars 18.6g
Vitamin A 427 %
Vitamin C 87 %
Calcium 9 %
Iron 17 %
Thiamin 28 %
Niacin 157 %
Vitamin B6 59 %
Magnesium 22 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.