In a medium sauce pan, combine pineapple juice, ketchup, brown sugar, soy sauce, lime juice, garlic, and ginger. Simmer until thickened (about 10 minutes).

With a cooking spray, coat the inside of your crockpot bowl to prevent sticking. Add 1/2 cup of the sauce to the crockpot, and place the rest of the sauce in a separate container for later use.

Sprinkle salt and pepper over the chicken and place in the crockpot. Stir in the chicken with the sauce until the chicken is lightly coated (it may seem like there’s not much sauce, but it’s plenty).

Add the lid and cook on low for 4-6 hours, or until chicken is tender.

Preheat oven to 450F.

Remove chicken from the crockpot and place (with skin up) on an aluminum foil lined baking sheet.

With the sauce you saved from earlier, use a basting brush to coat chicken. Place in the oven and bake for 25-30 minutes. Every four minutes, add another coat of sauce with your basting brush. Remove when the chicken has developed a nice, dark, rich coating of sauce on the outside.

Remove from the oven and serve with white rice and macaroni salad.