Preheat your oven to 350 degrees and grease a baking pan with avocado oil.
Chop chicken into bite size cubes and add to a large bowl.
Cover chicken with 1/4 C of cassava flour and carefully fold until all chicken is evenly coated.
Heat a skillet on the stove with avocado oil and add the chicken.
Cook chicken until light golden brown on each side but not cooked all the way through. Place into the pan once done.
Drain pineapple juice into a separate bowl and place pineapple pieces into the pan with the chicken along with the onions and peppers.
Combine pineapple juice, ketchup, rice vinegar, coconut aminos and garlic to start the sauce. Slowly whisk in the tablespoon of cassava flour until no lumps remain.
Pour the sauce into the pan and lightly cover with foil. Place into the oven for 25 minutes.
Remove from the oven and stir the contents of the pan, then add back to the oven for 20 more minutes.
Top with sliced green onions and sesame seeds. Serve with W30 compliant rice such as cauliflower or regular rice if not. I ate it by itself because it’s honestly that good!
