Place chicken in crockpot; cover with barbecue sauce and pineapple (canned in 100% juice, not in syrup). Cook on low for 6 hours or until chicken is no longer pink inside.
Before serving, set the corn out to thaw. Chop the bell pepper, snow peas, onion, celery, and cilantro. Toss these ingredients together in a large mixing bowl.
In a smaller bowl, whisk together the vinegars, honey, and oil.
Pour dressing over veggie salad, then sprinkle with salt and pepper to taste. Toss to coat, then cover and refrigerate until ready to serve.
Cook dinner rolls according to package directions (if necessary).
Serve chicken with veggie salad, dinner rolls, and sliced plums on the side.