Mix the pineapple juice, ketchup, coconut aminos, vinegar, honey, garlic, and ginger in a bowl.
In a small cup, whisk together the arrowroot and cold water. Set aside.
Squeeze juice of one lime on shrimp before cooking
Heat a large skillet over medium-high heat. Add avocado oil and cook shrimp for 1–2 minutes per side until just pink and curled into a c shape. Remove and set aside.
In the same skillet, cook onions and peppers for 4–5 minutes until slightly tender but still crisp.
Add pineapple chunks and cook for another 2 minutes.
Return shrimp to the pan
Pour in the sauce mixture and bring to a gentle simmer.
Stir the arrowroot slurry again and add it to the skillet. Simmer for 1–2 minutes until thickened.
Serve over rice, cauliflower rice, or a rice/lentil blend.
