Preparation

• In a large bowl, combine pineapple preserves, pineapple juice, ketchup, soy sauce, brown sugar, rice wine vinegar, lime juice, sesame oil, chili-garlic sauce, garlic, ginger, salt, and pepper; whisk to combine, then set aside.
• Line a 5 to 6-quart slow cooker with a liner for easier cleanup.
• Drizzle olive oil over the bottom of the slow cooker or liner; set aside.
• In a plastic ziptop bag, combine chicken and cornstarch, seal, and toss to coat. Add chicken to the slow cooker.
• Add pineapple chunks over the chicken.
• Pour the sauce mixture over everything, ensuring all chicken pieces are coated.
• Cook covered on high for about 2 hours or on low for about 4 hours. Check for doneness at 90 minutes on high and 3 hours on low.
• Serve on a plate, garnished with cilantro and green onions, with additional sauce as desired.