Slowcooker Hawaiian Chicken

This chicken is lovely served over rice. It is definitely a family favorite!

1 can or 1/2 of a fresh pineapple, chopped or crushed (with juice if canned)
1 family pack of chicken (I used thighs, but any would work)
1 can of coconut water (my can was 17.5 oz, but any similar sz would work)
1/2 cup unsweetened dried coconut
3 tbs Tamari (or Bragg's Amino Acids or soy sauce)
1 tbs minced garlic
1 tbs minced onion
2 tsp ginger
2 TBS coconut sugar (or you could use brown sugar or honey)
Bell Peppers/Onions cut in strips or Sweet Potatoes cubed, optional
(Other veggies might work here too. Just add what your family will eat or even no veggies at all.)
2-4 tbs arrowroot powder (or cornstarch), optional
Salt (to taste), optional

Add all ingredients except chicken, salt, and arrowroot powder. Mix together in crock pot. Remove skin from chicken if it has it. Rinse chicken and add it to crock pot. Cook on high 4-5 hours or low 6-8 hours, stirring occasionally. About 30 mins before you are ready to eat (also a good time to start rice cooker), you can taste the sauce and add salt if needed. At this time, if you prefer a thicker sauce, you can stir in some arrowroot powder to thicken it (mix well or you get gelatinous lumps) and cook for another 30 mins to thicken.

(If you would like to make this into a freezer meal, you can throw all ingredients except arrowroot powder into a freezer bag and freeze before cooking. You can either add the coconut water or just leave it in the can until the day you are ready to cook, your choice.)