To prepare the sauce, add half the pineapple along with the coconut aminos, rice wine vinegar, garlic, ginger, and salt to a blender. Process until smooth and set aside.
Cut the remaining half of the pineapple into chunks and set aside.
Toss the chicken pieces in the cornstarch and season with salt and pepper.
In a large skillet, heat the avocado oil over medium-high heat until it shimmers. Add the chicken pieces and brown on all sides. Add the pineapple chunks and allow to caramelize. Pour in the sauce mixture and simmer until the chicken is cooked through and the sauce is thickened.
Prepare your grain of choice.
Portion your grain of choice and the chicken mixture between two to three meal prep containers. Refrigerate until ready to heat and enjoy.