1 Carrot — chop
1 Green pepper — chop
1 Med Onion — quartered
4 tablespoons Tapioca — quick-cooking
4 Chicken breasts- boned — cut
8 ounces 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 vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. 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 vegs. with tapioca. Add chicken to pan. Combine all other ingreds. 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.