• Spray the insert of the slow cooker with cooking spray. Lay the chicken breasts on the bottom.
• In a small bowl, whisk together brown sugar, pineapple juice, soy sauce, sesame oil, and garlic. Pour over the chicken. Cover with the lid and let cook on LOW heat for 6-7 hours.
• 1 hour before cook time is done take the chicken breasts out and shred them with two forks. Combine the cornstarch and water in a small bowl and mix together until cornstarch is absorbed into the water. Pour cornstarch mixture into the teriyaki sauce in the slow cooker and stir. Add the shredded chicken back in, cover with the lid, and let it cook the remaining 30 minutes to 1 hour.
• Serve some chicken plus a drizzle of Hawaiian teriyaki sauce over coconut rice and garnish with green onions.

Coconut Rice

• Rice Cooker : Combine all ingredients into a rice cooker and press the 'white rice' function. Let it cook! This takes about 20 minutes or so.

  Stove Top : Combine all ingredients in a saucepan, over medium high heat, and bring to a boil. Once boiling, reduce heat to low and cover the pan with a lid. Let cook for 20-25 minutes or until all the liquid is absorbed. Turn off the heat and remove the pot from the burner. Let the pot sit, covered, for 10 minutes so the rice can absorb the liquid and get fluffy.