Step 1: Place chicken thighs in the crockpot.
Step 2: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger.
Step 3: Pour the sauce over the chicken in the crockpot.
Step 4: Add sliced bell peppers and pineapple chunks on top of the chicken.
Step 5: Cover and cook on low for 6 hours or high for 3 hours.
Step 6: In a small bowl, mix cornstarch and water to create a slurry.
Step 7: Remove chicken from crockpot and shred with two forks.
Step 8: Stir cornstarch slurry into the sauce in the crockpot to thicken.
Step 9: Return shredded chicken to the crockpot and stir to coat with sauce.
Step 10: Serve over rice and garnish with sliced green onions.