In a mixing bowl, mix together pineapple with juice, crushed tomatoes, salsa and soy sauce.
Pour the mixture over the chicken.
Cook on low setting for 6 hours or on high setting for 4 hours.
When done, pull the chicken into smaller pieces (according to your liking) or serve a whole thigh per person.
Serve over rice or quinoa.
Notes
I used pineapple chunks in juice so you can get a nice chunk of the fruit. You can use crushed pineapple or pineapple bites. For a thicker option: mix cornstarch with cold water and add to the slow cooker after the chicken is done. Stir in. The mixture will thicken instantly.