1 each Carrot, cut in pieces

1 each Green pepper, cut in pieces

1 each Onion, quartered

2 tablespoons Tapioca, quick-cooking

4 each chicken breast, cut
into 1"-2" pieces

8 ounces pineapple chunks in juice, canned

1/ 3 cup Dark brown sugar, firmly packed

1/ 3 cup Red wine vinegar

1 tablespoon Soy sauce

1 teaspoon Chicken bouillon, instant

1/ 2 teaspoon Garlic powder

2 tablespoons ginger root, minced

1 teaspoon cilantro, dried


Fresh cilantro for garnish

Rice, hot cooked






Put vegetables. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken on top of vegetables. Combine all other ingredients except rice and fresh cilantro 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 the rice with cilantro garnish.



Leftovers
can be reheated in microwave.