Chicken Stew with Pepper and Pineapple Recipe - Allrecipes.com
Chicken Stew with Pepper and Pineapple Recipe

Chicken Stew with Pepper and Pineapple

Recipe by  

"This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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!

 
Most Helpful Critical Review
Jan 26, 2003

Definitely not a keeper.

 
Jan 15, 2004

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

 
Nov 06, 2002

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

 
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.

 
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.

 
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.

 
Jan 15, 2004

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

 

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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.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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