On top of the chicken place the onion, bell pepper, soy sauce barbecue sauce,
brown sugar and ½ cup of the pineapple juice from the can (reserve the rest) and 1 cup of the pineapple chunks.
Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours.
Right before serving mix the cornstarch with ½ cup of the reserved pineapple juice and stir into the slow cooker to thicken up the sauce.
Before serving garnish with any leftover pineapple chunks and chopped scallions.
Serve over rice!
Store leftovers in the fridge for 2-3 days.You can use any color pepper you like, green bell pepper would be amazing!
You can also save time and a frozen pepper and onion mix.You can also use crushed pineapple or pineapple tidbits.If you want to get fancy you can halve a pineapple and scoop out the middle and servethis inside the pineapple halves.