Instructions

• Heat 1 teaspoon avocado oil in a large skillet over medium heat. Add the minced ginger and chopped red pepper and cook, stirring, until the pepper just begins to soften, about 2 minutes.
• In a bowl, whisk together 3/4 cup pineapple juice, 1/2 tablespoon white vinegar, 1/2 tablespoon tomato paste, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder.
• Pour the whisked mixture into the skillet with the ginger and pepper, increase heat to medium-high, and bring the sauce to a boil.
• In a small bowl, whisk 1 teaspoon tapioca starch with about 2 teaspoons of the hot sauce from the skillet until smooth. While stirring the sauce in the skillet constantly, slowly pour in the tapioca slurry. Continue boiling and stirring until the sauce thickens, reduces slightly, and becomes glossy, about 2–3 minutes. Season with sea salt to taste. Transfer the sauce to a large bowl and cover to keep warm.
• Place 3 tablespoons tapioca starch and a pinch of sea salt in a large resealable bag. Add the chicken cubes, seal the bag, and shake/toss until the chicken is evenly coated.
• Heat 1 tablespoon avocado oil in a large frying pan over medium-high heat. Add half the coated chicken in a single layer and cook until golden brown and cooked through, about 2–3 minutes per side. Transfer to a paper towel–lined plate to drain. Add the remaining 1 tablespoon avocado oil to the pan and cook the remaining chicken the same way.
• Add the cooked chicken and the 1/2 cup drained pineapple tidbits to the bowl with the warm sauce. Stir until the chicken and pineapple are well coated and warmed through.
• Serve the sauced chicken over hot cooked cauliflower rice and garnish with green onion and sesame seeds.