Cooked white rice, or cauliflower rice, for serving
Sliced green onion,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 sauces and soy sauce. Bring to a boil.
Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low add corn starch mixture, 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. *
Heat 1 Tbsp of the avocado oil or olive oil on medium high heat in a large frying pan. Add chicken until cooked through (salt and pepper to taste)
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.
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