Served as main course. Non-vegetarian dish.

1 Carrot, cut in pieces

1 Green Pepper, cut in pieces

1 Onion, quartered

2 Tablespoon Tapioca, quick-cooking

4 Chicken Breasts- boned, cut

8 oz Pineapple Chunks, canned

1/3 cup Dark Brown Sugar, firmly pa

1/3 cup Red Wine Vinegar

1 Tablespoon Soy Sauce

1 teaspoon Chicken Bouillon, instant g

1/2 teaspoon Garlic powder

2 Tablespoon Ginger-root, fresh, minced

1 teaspoon Dried Cilantro or 10 leaves

Rice, hot cooked

For Crockpot cooking -Put veggies in bottom of Crockpot. Sprinkle tapioca over vegetables. Place chicken atop veggies. Combine all other ingredients. 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 veggies 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 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.

Serves: 45

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