Served as main course. Non-vegetarian dish.

1 Carrot, cut in pieces

1 Green Pepper, cut in pieces

1 Onion, quartered

4 Tablespoon Tapioca, quick-cooking

4 Chicken Breasts, boned, skinned

8 oz Pineapple Chunks unsweetened

1/3 cup Dark Brown Sugar, packed

1/3 cup Red Wine Vinegar

1 Tablespoon Soy Sauce

1/4 teaspoon Garlic powder

1/4 teaspoon Ginger, ground

Rice, hot cooked

CROCKPOT: 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. 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.

Serves: 4

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