1 ea Carrot; cut in pieces 1 ea Green pepper; cut in pieces 1 ea Med Onion; quartered 2 tb Tapioca; quick-cooking 4 ea Chicken breasts; boned, cut 8 oz Pineapple chunks; canned un 1/3 c Dark brown sugar; firmly pa 1/3 c Red wine vinegar 1 tb Soy sauce 1 ts Chicken bouillon; instant g 1/2 ts Garlic powder 2 tb Ginger-root; fresh, minced 1 ts Dried cilantro or 10 leaves 1 x Fresh cilantro (i prefer fre 1 x Rice; hot cooked For crockpot cooking -Put vegs.in bottomof 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. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this. It's very wonderfully fragrant while cooking. 09/22 12:14 P.M. JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A)