1cuppineapple chunksfresh or canned - I used fresh
2bell pepperscut into 1" pieces – I used on red and one green
2-3tablespoonscornstarch **use more or less depending on how thick you want the sauce
Spray inside of slow cooker with non-stick coating spray.
Place chicken inside the slow cooker.
In a medium bowl whisk together chicken broth, soy sauce, dark soy sauce, honey, vinegar, tomato paste, sesame oil, garlic, ginger and black pepper. Pour sauce over chicken and push chicken down making sure chicken is covered with sauce.
Cover slow cooker with lid and cook chicken on low heat for 5-7 hours or high heat for 2-3 hours.
Tear or shred chicken with two forks into chunks if you are using whole chicken breasts.
In a small bowl, whisk together the cornstarch and water to make a thickener. Pour in to slow cooker and whisk gently with chicken mixture. Gently fold in pineapple chunks and bell pepper.
Cook mixture on high for an additional 20 minutes until sauce thickens and the pineapples and bell peppers are slightly tender.
Season to taste with salt if desired.
Sprinkle with toasted sesame seeds and green onions if desired