1 ea Carrot; cut in pieces

      1 ea Green pepper; cut in pieces

      1 ea Med Onion; quartered

      2 tb Tapioca; quick-cooking

      4 ea 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

      1 x  Fresh cilantro (i prefer fre

      1 x  Rice; hot cooked

  For  crockpot  cooking  -Put  vegs.in  bottomof
    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. Connie: Hope you'll enjoy this. It's
  very wonderfully fragrant while cooking. 09/22 12:14 P.M. JUDY/NC PJXG05A
  FROM:
     JUDY GARNETT (PJXG05A)