Start by mincing fresh garlic and grating ginger, then set them aside in a bowl. Next, chop your chicken breast into bite-sized pieces to ensure even cooking.

In a spacious crockpot, add the chopped chicken along with the pineapple chunks. Pour in the soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Stir everything together until well-coated.

Cover the crockpot and set it to low for 4 to 6 hours or high for 2 to 3 hours until the chicken reaches an internal temperature of 165°F.

Once done, carefully remove the chicken from the crockpot. Shred while hot using two forks and return to the sauce, stirring to combine.

Mix a tablespoon of cornstarch with two tablespoons of water until smooth and stir into the sauce. Cover and cook for an additional 5-10 minutes on high to thicken.