Chicken Stew with an Island Flare

Ingredients:
3 lbs. chicken thighs
¼ cup low sodium soy sauce
2 tablespoon ginger powder
2 tablespoons brown sugar
3 shallots, minced
¼ teaspoon red pepper flakes
1 tablespoon mixed seasonings (ie: Italian, Greek which ever is your favorite)
1 onion, thickly sliced
1 cup low sodium chicken broth
1 8 oz. can pineapple chucks in light juice
1 tablespoon cornstarch
1 tablespoon red wine vinegar
1 red bell pepper
2 cups frozen peas

Directions:
Mix soy sauce, ginger, brown sugar, shallots, red pepper flakes and seasoning. Place chicken in a slow cooker and pour soy sauce and seasoning mixture on top. Add onions and broth and cook for about 4 to 5 hours on high and 10 hours on low.

When chicken is completed remove just the chicken from the slow cooker, leaving all of the juices. Mix pineapple juice, hold back pineapples for now, with cornstarch and red wine vinegar. Stir cornstarch and vinegar into the slow cooker with remaining juices. Add bell pepper and peas. Cover and cook on high until boiling, about 15 minutes. Add chicken back to slow cooker and mix thoroughly.

Serve with rice.