In a large bowl, whisk together pineapple juice, soy sauce, vinegar, brown sugar, ginger, lime juice, dried onion, red pepper, black pepper, salt, and cornstarch. Heat a skillet over medium heat. Add 1 tbsp coconut oil to melt, then add chicken (lightly seasoned with salt and pepper) and brown on each side for 3- 4 minutes. Turn the crock pot on low and add ½ tbsp of coconut oil. Once melted, add the chicken, bell pepper, and red onion to the crock pot. Pour sauce over the chicken and cover. Cook on low for 6-8 hours or on high for 4-5 hours. In the last 30 minutes of cooking, add the pineapple chunks and continue to cook at desired setting until the chicken is tender with an internal temperature of 165 degrees F. Serve over coconut rice and top with green onion. Enjoy!