Trim any excess fat from the chicken breasts and place them evenly in the bottom of your crockpot.

In a medium mixing bowl, whisk together pineapple juice, diced pineapple, soy sauce, brown sugar, minced garlic, ground ginger, and black pepper until smooth.

Pour the pineapple mixture over the chicken, ensuring all pieces are well-coated.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easily shredded.

Use two forks to shred the chicken directly in the crockpot and mix it back into the sauce.

Serve the chicken and sauce over rice or your choice of sides and garnish with sliced green onions or sesame seeds.