Spray the inside of your slow cooker with non-stick spray (optional).

Rinse and pat dry the chicken breasts. Then place them in the slow cooker.

Zest one lime.

In a medium bowl, combine the brown sugar, coconut aminos, honey, tomato paste, pineapple, ginger, garlic, vinegar, and the lime juice. Whisk until smooth with just pineapple chunks.

Pour the sauce over the chicken in the slow cooker.

Sprinkle the lime zest over the top.

Turn your slow cooker to low and cook for 8-10 hours.

Once the chicken is cooked, remove the breasts from the sauce and place in a large bowl.

Shred the chicken using 2 forks, until you have an even consistency.

OPTIONAL: In the meantime, turn the slow cooker to high heat and combine the cornstarch and cold water in a small bowl or cup. Slowly add it to the sauce over high heat, stirring the whole time to combine and thicken the sauce. Cook for about 10 minutes.

When the chicken is shredded and the sauce has thickened to your liking, place the chicken back into the slow cooker and combine the sauce with it. Turn the Crock-Pot to off or warm.

To keep the meal gluten free, serve the slow cooker Hawaiian chicken recipe with rice or over cabbage slaw. Top with scallions and, if you want a little extra kick, a drizzle of hot sauce — Sriracha is my favorite!