Bart's Jerk Chicken Stew

2 lbs boneless chicken thighs cut into 1 inch cubes
4 cups carrots (I use one bag of baby carrots)
1/2 cup chicken broth
1 tbsp ginger
1 tbsp brown sugar
2 tbsp soy sauce
1/2 tsp allspice
1/2 tsp pepper sauce (I use tapatio)
1 red pepper, diced.

1 tbsp cornstarch
8 oz. can pineaplle chunks.

Put all the ingredients 'cept the cornstarch and pineapple chunks in crockpot. Cook on low
for 4-5 hours. (Till carrots are soft and chicken is no longer pink in the middle.) Mix cornstarch
and juice from can of pineapple. Add chunks and stir in starch/pineapple juice. Cook on high for
15 more minutes, until bubbly.