Instructions: 3 Cups hot cooked rice

Trim fat from pork. Cut pork into 1-inch cubes. In large skillet, brown half of pork at a time in hot oil. Drain fat. In 3 1/2- or 4-quart crockery cooker, combine chicken broth, tapioca, soy sauce, oyster sauce and ginger. Drain pineapple, reserving juice. Stir juice into broth mixture. Cover. Chill pineapple chunks. Add carrots, onion and water chestnuts to cooker. Add pork. Cover. Cook on low heat setting for 6 to 8 hours or on high heat setting 3 to 4 hours. (Note: If using low heat setting, turn to high heat setting.) Stir pineapple chunks and snow peas into cooker. Cover. Cook 10 to 15 minutes more on high heat setting or until peas are crisp-tender. Serve over rice.

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