| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pot roast, Poultry, Main dish | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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