1 bag of frozen boneless/skinless chicken thighs or breasts (3 lbs)
In a separate bowl mix with whisk:
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup pineapple juice
little less than 1/2 cup of sugar
1 tsp powder ginger
2 cloves fresh garlic, minced
Place chicken and sauce in a crock-pot and cook 4-6 hours, or until the chicken is tender. If chicken needs to be shredded further, use whisk or a potato masher. If there is too much liquid, leave the lid off and let it reduce or thicken with a combination of cornstarch and water. Serve over rice.
NOTE: Use more sauce than it calls for! (I only used 4 large chicken breasts with the amount of sauce in the recipe and it was perfect.)
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