In a small bowl, mix together mustard, Sriracha, ACV, agave and Bragg Liquid Aminos. Set it aside.

Set a nonstick skillet on medium heat and add oil, garlic and shallots. Cook until the shallots are almost translucent, about 3 to 5 minutes, and be careful not to burn the garlic.

At the same time, season chicken pieces with pinches of pepper, then set a nonstick skillet on medium heat. Spray it with olive oil and when it’s hot, add the chicken pieces. Cook for about 8 minutes until the outside edges are seared and no longer pink. When the chicken is about 80% finished cooking, add the diced red pepper and cook the chicken and the red pepper together.

Once the shallots are ready, toss in the cubed pineapple and cook alone for about 2 minutes, then pour in the sauce. Set the heat on low-medium and ensure the sauce is lightly simmering. Then, mix 1 tablespoon water with arrowroot starch and immediately add it to the skillet with the sauce. Stir the sauce quickly so the arrowroot starch will not clump.

Add the sauce to the chicken, remove the skillet from the heat and fold everything together using a spatula, ensuring every piece is coated.

Season to taste with more pepper, Bragg and fresh cilantro.

Enjoy with quinoa, jasmine or brown rice or even cauliflower rice for a lower-carbohydrate alternative.