In a medium mixing bowl, stir together the pineapple juice, soy sauce, brown sugar, ketchup, ground ginger and minced garlic.
Place the chicken breast in the crock pot. Pour the sauce on top.
Cover and cook on low for 5-7 hours or on high for 3 hours.
Remove the chicken, shred.
Stir together the cornstarch and cold water together in a small bowl. Stir this mixture and the shredded chicken back into the crock pot.
Serve as is or over rice and enjoy!
