Cooked white rice, or cauliflower rice,for serving
Sliced green onion,for garnish
Sesame seeds,for garnish
In a medium frying pan heat the avocado oil (for the sauce) on medium heat. Add in the ginger and cook until fragrant, about 30 seconds. Turn up the heat to medium high and add in the pineapple juice, hot sauce and coconut aminos. Bring to a boil.
Once boiling whisk 2 tsp of the sauce with the 1 tsp of tapioca starch in a small bowl until smooth. While whisking, pour in the tapioca starch mixture until well mixed.
Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken. *
Place the tapioca starch and a pinch of salt and pepper in a large Ziploc bag. Add in the cubed chicken and shake until evenly coated.
Heat 1 Tbsp of the avocado oil on medium high heat in a large frying pan. Add in half of the chicken paces and cook until golden brown, about 2-3 minutes. Flip and cook until the other side id golden brown. Then, transfer to a paper towel lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken.
Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat.
Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds.
*If you double this, you need to more than double the cooking time, you'll boil it for 7-8 minutes and cook it on low for 2-4 minutes.