Title: Chicken stew w/pepper and pineapple
 Categories: Soups &, Stews
      Yield: 4 Servings
 
      1 lb Boned and skinned chicken
           -breast halves; cut up
      4 md Carrots; cut 1 inch pieces
    1/2 c  Chicken  broth
      2 tb Gingerroot; finely chopped
           (or 2 teaspoons ground
           -ginger)
      1 tb Packed brown sugar
      2 tb Soy sauce
    1/2 ts Ground allspice
    1/2 ts Red pepper sauce
      1 tb Cornstarch
      1    8 1/4 oz can pineapple
           -chunks in juice, drained,
           -reserve juice
      1 md Red bell pepper (1 cup);
           -cut 1 inch pieces
           Hot cooked rice; optional
 
  Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce,
  allspice and pepper sauce in a crockpot. Cover and cook on low heat
  setting for 7 to 8 hours or until vegetables are tender and chicken
  is no longer pink in the 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 for
  about 15 minutes (I put in the green pepper about 45 minutes before
  the stew is done.) or until slightly thickened and bubbly. Serve with
  rice.