Ingredients
- 1 green pepper (cut)
- 1 onion (cut into wedges)
- 1 rice (hot cooked)
- 3 lb chicken skinned (pieces)
- 8 oz pineapple chunks juice pack
- 1 1/2 c carrots (cut into)
- 3/8 c wine vinegar (red)
- 3/8 c brown sugar packed
- 2 tb tapioca quick cooking
- 1 tb soy sauce
- 1/2 ts chicken bouillon granules
- 1/4 ts garlic powder
- 1/4 ts ginger (ground)
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.
