1 ea Carrot; cut in pieces
1 ea Green pepper; cut in pieces
1 ea Med Onion; quartered
4 tb Tapioca; quick-cooking
4 ea Chicken breasts; boned,
-skinned
8 oz Pineapple chunks unsweetened
1/3 c Dark brown sugar; packed
1/3 c Red wine vinegar
1 tb Soy sauce
1/4 ts Garlic powder
1/4 ts Ginger, ground
Rice; hot cooked
Put vegetables in bottom of crockpot. Sprinkle tapioca over
vegetables. Place chicken atop vegetables. Combine all other
ingredients. except rice in a small bowl. Pour over chicken. Cover
crockpot and turn to low and cook for 8-10 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave.
