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Place the diced chicken thighs and the pineapple chunks in a crock pot.
In a medium size bowl, whisk together the lime juice, minced garlic, orange juice, hoisin sauce, soy sauce, ground ginger, salt and pepper. Pour this mixture over the other ingredients in the crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
In a small bowl, whisk together the cold water and cornstarch, Stir this mixture and the bell peppers into the crock pot. Cover and cook on high for 20-40 minutes until the peppers are tender and the sauce has thickened.
Top with the sesame seeds and enjoy!