2 pounds of boneless/skinless chicken breasts (the recipe is flexible so you can use boneless/skinless chicken thighs instead...or chicken tenders)
1 1/2 cups barbecue sauce (I used Lunardi's Sweet Bourbon Grilling Sauce...but use your favorite)
1 15-oz can of crushed pineapple (packed in its own juice...not heavy syrup)
Combine all ingredients in crock pot...stir gently, then cover and cook on low for 4 hours (or cook on high for 2 hours).
Serve over hot cooked rice along with a simple salad.