• Preheat the oven to 385°F. Lightly grease a baking sheet with avocado oil.
• Drain the canned pineapple, saving the juice. Chop the pineapple into bite sized pieces and set it aside for the stir fry.

Sauce

• In a bowl, whisk together the honey, apple cider vinegar, 2 Tbsp of the reserved pineapple juice, tomato paste, coconut aminos, oyster sauce, and sea salt until smooth. Set the sauce aside so the flavors can blend while you make the chicken.

Chicken

• Place the chicken in a bowl, add the beaten egg, and toss until every piece is coated.
• Add the cornstarch and sea salt to a large zip top bag, toss to combine. Working a handful at a time, lift the chicken out of the egg with a slotted spoon, let the extra egg drip off, and drop the chicken into the bag.
• Seal the bag and then shake until all of the chicken is coated with the cornstarch and salt. There may be extra cornstarch left over.
• Heat 4 Tbsp of the avocado oil in a large skillet over medium high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, turning once, until the outside is lightly golden and a little crisp. You may need to work in batches. The inside will still be raw.
• Spread the chicken on the prepared baking sheet. Bake for 15 to 20 minutes, until the chicken is golden and cooked through.

Stir Fry

• While the chicken bakes, pour the oil out of the skillet and wipe it out with a paper towel. Return the skillet to medium high heat and add 1 Tbsp avocado oil.
• Add the garlic and cook for 20 seconds, then add the onion and cook for 3 to 5 minutes, until translucent.
• Add the bell pepper and cook for 3 to 5 minutes.
• Whisk the sauce again to make sure it is well mixed, then pour it into the skillet. Bring it to a light simmer.
• In a small bowl, stir the cornstarch into the water to make a slurry. Once the sauce is simmering, stir in the slurry. Keep stirring and cook for about 2 minutes, until the sauce thickens.
• Stir in the pineapple just to warm it through, then take the skillet off the heat.
• When the chicken is done, add it to the skillet and toss to coat it in the sauce. Serve right away over rice.

Topping (optional)

• Optional: Sprinkle the sliced green onions over the top just before serving.