1 carrot, cut in pieces
1 green pepper, cut in pieces
1 medium onion, quartered
2 tablespoons quick cooking tapioca
4 chicken breasts boned, cut into bite size pieces
8 ounces pineapple chunks, canned undrained
1/3 cup dark brown sugar, firmly packed
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons ginger root, fresh, minced
1 teaspoon dried cilantro or 10 fresh leaves, minced
hot cooked rice
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8 to 10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
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