Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
In 4 1/2- to 6-quart slow cooker, combine carrots, onion, garlic and gingerroot; mix well. Top with chicken. In small bowl, combine soy sauce, brown sugar and reserved pineapple juice; mix well. Pour over chicken.
Cover; cook on low setting for 7 to 9 hours.
About 35 minutes before serving, cook rice in 2 2/3 cups water as directed on package. Stir pineapple and bell peppers into chicken mixture. Increase heat setting to high; cover and cook 20 minutes.
In small bowl, blend 1/4 cup water and cornstarch until smooth. Stir into chicken mixture. Cover; cook on high setting for an additional 10 minutes. Stir parsley into rice. Serve chicken mixture with rice.