1    Carrot; chunks
      1    Green pepper; cube
      1 md Onion; quarter
      2 tb Quick-cooking tapioca
      4    Chicken breasts; bone,
      1    8 oz cn pineapple
    1/3 c  Dark brown sugar; pack frim
    1/3 c  Red wine vinegar
      1 tb Soy sauce
      1 ts Instant ground chicken
           -bouillon
    1/2 ts Garlic powder
      2 tb Fresh ginger; mince
      1 ts Dried cilantro
           Rice; hot cooked
    CROCKPOT-Put vegetables 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.
   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~ oven for 2 hours.
  Serve over rice. Leftovers can be reheated in microwave.
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