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.