Served as main course. Non-vegetarian dish.

1 Carrot; chunks

1 Green Pepper; cube

1 Onion; quarter

2 Tablespoon Quick-cooking Tapioca

4 Chicken Breasts; bone,

1 (8 oz) can Pineapple

1/3 cup Dark Brown Sugar; pack firm

1/3 cup Red Wine Vinegar

1 Tablespoon Soy Sauce

1 teaspoon Instant ground Chicken Bouillon

1/2 teaspoon Garlic powder

2 Tablespoon Fresh Ginger; mince

1 teaspoon Dried Cilantro

Rice; hot cooked

CROCKPOT-Put vegetables in bottom of crock-pot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingredients. except rice in a small bowl. Pour over chicken. Cover crock-pot 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 ingredients. 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.

Yields: 45 servings

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