Step 1: Prepare the Marinade

1. In a medium bowl, combine 1 cup pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ¼ cup ketchup, ¼ cup rice vinegar, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp sesame oil, and ½ tsp black pepper. Whisk until the sugar dissolves and the mixture is smooth.

2. Reserve ½ cup of the marinade in a separate container, cover, and refrigerate for basting later.

   • Tip: Use fresh pineapple juice for the best flavor, but canned works well. Grate ginger finely to avoid stringiness. Double the marinade if you want extra sauce for serving.

Step 2: Marinate the Chicken

1. Place 2 lbs boneless, skinless chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the remaining marinade (excluding the reserved ½ cup) over the chicken, ensuring it’s fully coated.

2. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

   • Tip: Massage the marinade into the chicken for even coverage. Use thighs for juicier results or breasts for a leaner option. Don’t reuse the marinade that touched raw chicken.

Step 3: Slow Cook the Chicken

1. Remove the chicken from the marinade and place it in the slow cooker, discarding the used marinade. Add ¼ cup chicken broth or water to keep the chicken moist.

2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).

3. Remove the chicken to a plate and shred with two forks or slice into strips. Reserve the slow cooker juices for drizzling or discard if too thin.

   • Tip: Check doneness early with a meat thermometer to avoid overcooking. Use a slow cooker liner for easy cleanup. For a grilled finish, sear the cooked chicken on a hot skillet or grill for 1-2 minutes per side (optional).

Step 4: Prepare the Basting Sauce

1. Pour the reserved ½ cup marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened and safe to use (since it didn’t touch raw chicken).

2. Set aside to cool slightly or keep warm for drizzling.

   • Tip: Simmer gently to avoid burning the sugar. Add 1 tsp cornstarch mixed with 1 tbsp water if you want a thicker sauce. Store extra sauce in the fridge for up to a week.

Step 5: Cook the Rice and Pineapple (Optional)

1. About 30 minutes before the chicken is done, cook 1 cup uncooked white rice (yielding about 4 cups cooked) according to package instructions (typically 15-20 minutes in 2 cups water or broth). Fluff with a fork and keep warm.

2. If using pineapple, heat a grill pan or skillet over medium-high heat. Grill 4-6 pineapple slices for 2-3 minutes per side until caramelized. Alternatively, use fresh pineapple chunks for a no-cook option.

   • Tip: Rinse rice before cooking for fluffier results. Use a rice cooker for convenience. Grill pineapple just before serving to keep it warm and juicy.

Step 6: Assemble and Serve

1. Divide the cooked white rice among 4-6 serving bowls or plates, creating a fluffy base (about ¾ cup per serving).

2. Top each with sliced or shredded chicken, drizzling with 1-2 tbsp of the basting sauce for extra flavor.

3. Garnish with chopped green onion and place 1 grilled pineapple slice (or a few fresh chunks) on the side for a tropical touch.

4. Serve hot with a side of steamed broccoli, a green salad, or Hawaiian mac salad for a complete meal.

   • Tip: Arrange chicken neatly over rice for a vibrant presentation. Warm plates or bowls for a cozy touch. Offer extra basting sauce on the side for dipping.