Step 1: Prepare the Slow Cooker

Spray the inside of your slow cooker with nonstick cooking spray or line it with a slow cooker liner for easy cleanup.

Step 2: Arrange the Chicken

Place the chicken breasts in a single layer at the bottom of the slow cooker. Season lightly with salt and pepper.

Step 3: Make the Sauce

In a medium mixing bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, garlic, ketchup, and rice vinegar. Stir until the sugar is dissolved and the ingredients are well combined.

Step 4: Add Pineapple and Sauce

Scatter the drained pineapple chunks over the chicken. Pour the sauce evenly over the top, ensuring the chicken is fully coated.

Step 5: Slow Cook the Chicken

Cover the slow cooker with its lid and cook on low for 6 hours or high for 3 hours. The chicken should be tender and fully cooked through (internal temperature of 165°F).

Step 6: Thicken the Sauce

Once the chicken is cooked, remove it from the slow cooker and set aside on a plate. In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the sauce in the slow cooker, then cover and cook on high for an additional 10-15 minutes until the sauce thickens.

Step 7: Shred or Slice the Chicken

Using two forks, shred the chicken into bite-sized pieces, or slice it if you prefer. Return the chicken to the slow cooker and stir to coat it in the sauce.

Step 8: Serve and Garnish

Serve the Hawaiian chicken over steamed rice, quinoa, or noodles. Garnish with chopped green onions and sesame seeds for an extra burst of flavor.