Separate the juice from the pineapple chunks. You should have about 3/4 cup juice. The juice will go in the sauce, but refrigerate the chunks until they're needed.

To make the pineapple teriyaki sauce, stir together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. If you have a little less than 3/4 cup pineapple juice, you can add a bit of water to bring it up to 3/4 cup.

Place the chicken thighs in the slow cooker and pour the pineapple teriyaki sauce over top. Close the slow cooker and cook on high for four hours or low for eight hours. Flip the chicken 3/4 of the way through cooking to make sure all the meat is exposed to the marinade.

After cooking, carefully lift the chicken out of the slow cooker (it will be fall-apart tender). In a small bowl, stir together the cornstarch with 2 Tbsp water, then whisk it into the remaining liquid in the slow cooker. Replace the lid and let it simmer for 5 minutes on high, or until thickened. While it's thickening, fish out the thigh bones and tear apart the chicken skin into bite-sized pieces. The rest you can shred if desired, but it'll fall apart pretty good when stirring everything together.

Once the sauce is thickened, add the pineapple chunks and stir to combine. Finally, add the cooked chicken back to the pot and coat with sauce. Sprinkle sliced green onions over top, and serve over a bed of rice.

Note: Have successfully done this recipe with 8 medium to large thighs (a large pack from Winco). Be sure to flip and rotate the fellas at the 1/2way to 3/4way mark (around the same time you need to be making mac salad and getting the rice going, if we're eating a full Hawaiian time replica) so everybody gets saucy.