Amount
Ingredient
Preparation



1
each
carrot

in chunks



1
each
green bell pepper

cubed



1
each
onion

quartered



2
tablespoons
tapioca

quick-cooking



4
each
chicken breasts

boned



8
ounces
pineapple chunks





1/3
cup
brown sugar

dark brown



1/3
cup
red wine vinegar





1
tablespoon
soy sauce





1
teaspoon
chicken bouillon

instant



1/2
teaspoon
garlic powder





2
tablespoons
gingerroot

fresh, minced OR 2 tb candied ginger, chopped



1
teaspoon
cilantro leaves





1
x
rice

cooked, hot

 For crockpot cooking: Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken on top of vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken.  Cover crockpot and turn to low and cook for 8-1 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 vegetables with tapioca. Add chicken to pan.  Combine all other ingredients except rice in a small bowl.  Pour over chicken. Cover pan tightly with foil. Bake in 3 degree oven for 2 hours.  Serve over rice. Leftovers can be reheated in microwave.