In a mixing bowl, combine the barbecue sauce, light soy sauce, lime juice, ground ginger, and minced garlic. Whisk together until well blended.
Place the boneless and skinless chicken breasts in the bottom of the slow cooker in a single layer.
Pour the prepared sauce over the chicken breasts, ensuring they are fully coated. Add the sliced red onion and jalapeño on top.
Gently fold in the drained pineapple chunks.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the sauce and mix well.
