Begin by placing the chicken breasts directly into the bottom of your crockpot.

Next, top the chicken with pineapple chunks, spreading them out evenly over the surface.

In a medium bowl, combine the soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth.

Pour the sauce mixture evenly over the chicken and pineapple in your crockpot.

Set your crockpot to low heat and cook for 4 to 6 hours.

Once cooked, carefully shred the chicken into bite-sized pieces.

To thicken the sauce, mix cornstarch with cold water until smooth, then stir it into the sauce and cook for an additional 10 to 15 minutes.

Serve warm over rice, in tortillas, or alongside a salad.