Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    carrot -- cut in pieces
   1                    green pepper -- cut in pieces
   1      medium        onion -- quartered
   2      tablespoons   tapioca -- quick-cooking
   4                    chicken breasts- boned -- cut
   8      ounces        pineapple chunks -- 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; fresh -- minced
   1      teaspoon      dried cilantro or 10 leaves
                        rice -- hot cooked

Preparation:

For crockpot cooking -Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop 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. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegetables 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 300F 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.