To make the meatballs, mix together the almond flour, coconut aminos, crushed pineapple, green onion, garlic, and ginger in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.

Roll the mixture into 2-inch balls, or use a 2-inch cookie scoop -- about 25 meatballs. Keep in mind that chicken can be sticky and will not roll the way ground beef does. Use a cookie scoop if the mixture is too sticky. Set aside.

Make the Pineapple Teriyaki Sauce by mixing together the coconut aminos, pineapple juice, ⅓ cup water, honey, garlic, and ginger until well incorporated.

Place the meatballs on the bottom of a 6-quart slow cooker. Pour ¼ cup sauce evenly over the meatballs. Do not stir.

Cover and cook on high for 2-3 hours or low for 4-5 hours.

While the meatballs are cooking, finish the Pineapple Teriyaki Sauce by heating the remaining coconut amino and pineapple mixture in a medium saucepan. Bring to a simmer over medium heat. In a small bowl, stir together the arrowroot powder and 1 tablespoon water. Add to the sauce and simmer on low for 5 minutes or until the sauce thickens to the desired consistency.

When the meatballs are done, uncover and remove to a serving platter, discarding the cooking liquid. Toss the meatballs with the thickened sauce and serve.

Heat the oven to 425F.

To make the meatballs, mix together the almond flour, coconut aminos, crushed pineapple, green onion, garlic, and ginger in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.

Roll the mixture into 2-inch balls, or use a 2-inch cookie scoop. Keep in mind that chicken can be sticky and will not roll the way ground beef does. Use a cookie scoop if the mixture is too sticky.

Place the meatballs on a greased, rimmed baking sheet. Bake for 15-20 minutes until browned and cooked through, being careful not to overbake or the meatballs will be dry.

While the meatballs are cooking, make the Pineapple Teriyaki Sauce by mixing together the coconut aminos, ⅓ cup water, pineapple juice, honey, garlic, and ginger in a medium saucepan. Bring to a simmer over medium heat. In a small bowl, stir together the arrowroot powder and water. Add to the sauce and simmer for 5 minutes or until the sauce thickens to the desired consistency.

When the meatballs are done, toss with the thickened sauce and serve.