1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
2 tb Tapioca; quick-cooking
4 Chicken breasts- boned, cut
8 oz Pineapple chunks; canned un
1/3 c Dark brown sugar; firmly pa
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Chicken bouillon; instant g
1/2 ts Garlic powder
2 tb Ginger-root; fresh, minced
1 ts Dried cilantro or 10 leaves
Rice; hot cooked
For crockpot cooking -Put vegs.in bottom of crockpot. Sprinkle
tapioca over vegetables. Place chicken atop vegs. Combine all other
ingreds. 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. To
cook in oven Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other ingreds.
except rice in a small bowl. Pour over chicken. Cover pan tightly
with foil. Bake in 300 deg. oven for 2 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave. *You
can also use 2 T. chopped candied ginger.
