1 onion
1 sweet green pepper
5 chicken breast
1 ounce canned pineapple
3/4 cup chicken broth
1/4 cup dry sherry
2 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoon rice vinegar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/3 cups rice


In crock-pot, combine onion and green pepper. Place chicken pieces over the vegetables. In separate bowl, combine pineapple, juice, broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt and black pepper. Pour this mixture over the chicken.

Cover and cook on high for 1 hour. Reduce heat to low, stir and cook an additional 5 to 6 hours.

Remove and place chicken to the side.
Remove liquid and vegetables to anotehr pan and boil down the sauce a bit,
stirring frequently. Meanwhile, slice the chicken meat and arrange over bed
of rice. Pour sauce over the chicken and serve immediately.