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Whisk together your sauce ingredients in a small glass or bowl and set aside
Heat avocado oil in a large stainless steel or cast iron skillet over medium high heat
While the oil heats up, generously season your chicken with salt and pepper
Add your chicken to the in a singe layer and cook, undisturbed, for 2 minutes, slip and cook for another 2 minutes
Remove the chicken from the skillet (at this point it won't be cooked through all the way) and turn the temperature to medium. Add your sauce, scraping up the chicken bits as the sauce bubbles and deglazes the pan.
Simmer the sauce for 5-7 minutes, allowing the sauce to reduce and thicken.
Return the chicken to the pan, tossing in the sauce, and simmer until the chicken is cooked through (about 3 minutes).
Make an arrowroot slurry by stirring together the chicken broth and arrowroot starch until no lumps remain. Push the chicken to the edges of the pan and whisk the slurry into the pineapple sauce, stirring well to incorporate. The slurry should quickly thicken the sauce.
Add your fresh pineapple, tossing to coat in the sauce, ensuring the pineapple is heated through before removing the skillet from the heat.
Serve over rice with a side of steamed broccoli and a sprinkle of sesame seeds