Ingredients
- 1 green pepper (cut)
- 1 onion (cut into wedges)
- 1 rice (hot cooked)
- 800 gr chicken skinned (pieces)
- 230 ml pineapple chunks juice pack
- 190 gr carrots (cut into)
- 80 ml wine vinegar (red)
- 75 gr brown sugar packed
- 20 gr tapioca quick cooking
- 16 ml soy sauce
- 2 ml chicken bouillon granules
- 1 gr garlic powder
- 1 gr 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.
