Pineapple and Green Chili Tacos

3 lbs boneless, skinless chicken breasts (or you could you pork)
1 (20 ounce can) crushed pineapple with juices (I used tibits because that what I had.)
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar

Combine all ingredients in the crock pot and cook on high for 4 hours or on low for 6 to 8hours. (If you use frozen meat, it will take longer--so plan for it.) Take out the chicken about 30 min-1 hour before you are ready to serve. Shred chicken, season to taste with salt and pepper. Add back into crockpot with the juices for 30 min-1 hour. Serve in tortillas with desired toppings.