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Place all ingredients for the pineapple teriyaki sauce in a blender and blend until smooth. Set aside.
Toss the chicken pieces with salt.
Heat ghee in a large skillet over medium high heat.
Add the chicken to the pan and cook stirring until browned on all sides, about 3 minutes. Remove from the pan.
Add garlic to the pan and stir for 1 minute until fragrant.
Pour in the prepared pineapple teriyaki sauce and use a wooden spoon to scrap the bottom of the pan as it heats.
Simmer the sauce for 1 minute until thickened.
Add the chicken pieces to the sauce, and simmer for 2 minutes until heated through. Taste and add more sale, as needed.
Sprinkle with sesame seeds and chopped green onions, and serve with cauliflower rice.