Mix the pineapple juice, olive oil, coconut aminos and garlic together in a small bowl and set aside.

Place the chopped chicken breasts in a medium mixing bowl and coat with the tapioca starch. Try to get all individual pieces coated.

Heat a large frying pan with some oil and lightly fry the tapioca-covered chicken until slightly brown.

Remove chicken from pan and set aside.

While the pan is still hot, add some more oil if needed and saute the onion and red pepper until soft.

Add the chicken back into the frying pan and mix well.

Add the sauce and pineapple and heat until warm through.

Just before serving, add in the spinach and bean sprouts and stir until slightly wilted.

Serve with rice, or cauliflower rice, or over a green salad.