Add the crushed pineapple (with juice), black beans (rinsed and drained), cubed mango, minced garlic, grated ginger, juice from the lime, salt, and sweet chili sauce to the slow cooker. Stir to combine the ingredients. (Step by step photos for how to cut a mango here)
Add the chicken breast to the slow cooker and cover it with the fruit and bean mixture. Place the lid on the slow cooker and cook on high for four hours (or low for 8 hours).
After cooking the chicken will be very tender. Use two forks to pull the chicken apart into shreds (it will fall apart simply upon touching it). Stir to evenly distribute the shredded chicken throughout the mixture.
Spoon one cup of cooked jasmine rice into a bowl followed by one cup of the sweet chili shredded chicken. Add fresh cilantro on top and serve.