Instructions:
- Season the chicken breasts with salt and pepper on both sides.
- In a slow cooker, combine the crushed pineapple, soy sauce, brown sugar, ketchup, and minced garlic. Mix well.
- Add the chicken breasts to the slow cooker and spoon the sauce over the chicken, making sure they are well coated.
- Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, or until the chicken is cooked through and tender. Use a meat thermometer to ensure the internal temperature of the chicken has reached 165 degrees F (74 degrees C).
- Remove the chicken from the slow cooker and place it on a plate to rest.
- In a small mixing bowl, combine the corn starch and water to make a slurry. Stir the slurry into the slow cooker, and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
- Shred the chicken using two forks and return it to the slow cooker. Stir to coat the chicken with the thickened sauce.
- Serve the chicken over rice or quinoa and garnish with chopped green onions and cilantro, if desired.
