1 Carrot -- chop

1 Green pepper -- chop

1 Med Onion -- quartered

4 tablespoons Tapioca -- quick-cooking

4 Chicken breasts- boned -- cut

8 ounces Pineapple chunks unsweetened

1/3 cup Dark brown sugar -- packed

1/3 cup Red wine vinegar

1 tablespoon Soy sauce

1/4 teaspoon Garlic powder

1/4 teaspoon Ginger -- ground

Rice -- hot cooked

CROCKPOT: Put vegs.in bottom of 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. 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.