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Sauce
Add the chicken, pineapple, jalapeño, red onion, garlic, salt, pepper, chili powder, cumin, paprika, dried oregano, crushed tomatoes, water, and lime juice into a 5-quart of larger slow cooker. Stir together, making sure everything is coated evenly.
Cover with lid and cook on high for 4 hours or low for 6 hours.
Remove the chicken from the slow cooker, and using 2 forks, shred into smaller pieces. Place the chicken back into the slow cooker and stir to combine. Let it soak up the sauce for 10 minutes. Optional: After the chicken has soaked up some of the sauce, place the chicken (with some sauce) on a baking sheet lined with aluminum foil and place under the broiler until browned, about 3-6 minutes. Keep an eye on it so it doesn't burn!
While the chicken finishes, make the jalapeño pineapple salsa. Combine the pineapple, jalapeño and lime juice in a small bowl. Stir to combine. This can also be done ahead of time.
Serve the chicken in flour or corn tortillas, or over rice topped with the pineapple jalapeño salsa. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat on low over the stove or in the microwave.