1 carrot, cut in pieces
1 green pepper, cut in pieces
1 onion, quartered
4 boneless chicken breasts
3 T. instant tapioca
8 oz. canned pineapple, chunks, undrained
2 T. candied ginger, or fresh
1/3 C. dark brown sugar, packed
1/3 C. red wine vinegar
1 T. soy sauce
1 tsp. instant chicken bouillon
1/2 tsp. garlic powder
1 green bell pepper, strips
10 cilantro leaves, fresh, (optional)

Remove all skin and any fat from chicken before cooking. Mince the ginger if using fresh ginger. 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.