1 1/2 c Carrots — cut into 1/4″ piece
1 lg Green Pepper — cut 1″ pieces
1 md Onion — cut into wedges
2 tb Tapioca — quick-cooking
3 lb Chicken pieces — skinned &
-frozen 8 oz Pineapple chunks — juice pack
1/3 c Brown sugar — packed
1/3 c Red wine vinegar
1 tb Soy sauce
1/2 ts Chicken bouillon granules
1/4 ts Garlic powder
1/4 ts Ginger — ground
Hot cooked rice
In crockpot, combine carrots, green pepper, and onion. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. For sauce, in a small bowl combine undrained pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, and ginger. Pour sauce over chicken pieces. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. Serve over rice.