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Begin by placing the chicken breasts in the slow cooker. This method allows the chicken to slowly absorb the sweet and savory marinade, becoming moist and flavorful.
In a medium-sized bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar until the sugar has dissolved and the ingredients are well combined.
Pour this mixture over the chicken breasts, ensuring that each piece is well coated. Scatter the pineapple chunks on top of the chicken.
Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
For a thicker sauce, about 30 minutes before serving, mix the cornstarch and water together in a small bowl to create a slurry. Stir this into the slow cooker and allow the sauce to thicken while the chicken finishes cooking.
Once done, serve the chicken over steamed rice, garnished with sliced green onions for a fresh, mild crunch.
Tips and Conclusion
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