Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Carrot -- in chunks
   1                    Green pepper -- cubed
   1      Medium        Onion -- quartered
   2      Tablespoons   Tapioca -- quick-cooking
   4                    Chicken breasts- boned -- cut
   8      Ounces        Pineapple chunks -- canned
     1/3  Cup           Dark brown sugar -- firmly packed
     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 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. To cook in 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. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger.