Add chicken, salsa and 1 cup of chopped pineapple to crockpot; cook on low for 4-6 hours, until chicken is no longer pink.

Approximately 30 minutes before serving, make rice according to package directions.

While rice cooks, cut zucchini into rounds.

Heat a large skillet over medium heat; drizzle with olive oil. Add zucchini, season with salt and pepper, and sauté until it begins to brown.

Serve chicken with rice, extra pineapple and zucchini.