1 can (20oz) pineapple chunks in juice
1 cup baby carrots, cut in half
1 med omion, chopped
3 cloves garlic, minced
1 t finely chopped gingerroot
2 lbs boneless, skinless chicken breast or thighs, cut in 2" pieces
3/4 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium bell pepper, cut in 1" pieces
1/4 cup cornstarch
1/4 cup water

Drain pineapple, reserving juice. Place pineapple in bowl, cover and refrigerate. Place carrots, onion, garlic and ginger in slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken. Cover and cook on low for 7 hours. During last 30 minutes, add pineapple and peppers, increase to high heat. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Makes 8 servings: 7 points per serving

320 cal; 9g fat; 70mg cholesterol; 770mg sodium; 35mg carbohydrates; 2g fiber; 26g protein.