Season the chicken with salt and pepper and add it to the hot skillet. Cook the chicken until no longer pink - about 5-6 minutes flipping halfway through. Remove the chicken from the pan and set aside.
Add the chopped peppers, onions, and pineapple to the skillet and sauté until the peppers are tender. Stir them ocoasionally so they don't stick to the skillet and add a drizzle of extra oil to the pan if needed.
While the veggies and pineapple are cooking, mix up the sauce. To a small bowl, add the coconut aminos, chicken broth, apple cider vinegar, arrowroot powder, ground ginger, and cayenne pepper. Whisk together until well mixed.
When the peppers are fork tender, add the sauce and cooked chicken to the skillet. Bring the sauce to a gentle boil, then reduce it to a simmer for 5 minutes.
Top with sesame or hemp seeds and serve over cauliflower, white, or brown rice.
Do your best to chop the peppers, onion, pineapple and chicken the same size. Add the sauce to the pan when the peppers are just barely fork tender. They'll have another 5 minutes to cook with the sauce and be the perfect texture!