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
8 ounces pineapple chunks in juice, canned un
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 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
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
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.
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