In a medium bowl add the diced chicken, egg white, tapioca flour and sea salt and mix until well combined.

Place the coconut oil in medium size pan and heat the oil to 350 degrees; drop the batter in and fry until golden brown - roughly 5 - 8 minutes.

TIP - When you drop the chicken into the oil, it will stick to your pan. Scrape the bottom of the pan with a fork to loosen it after a minute.

Remove from the pan and set on a paper towel to drain the oil. Repeat until all the chicken is done. Set aside.

In a large pan add the coconut oil, diced onion and garlic.

Saute until the onions are translucent and then add the broth, maple syrup, apple cider vinegar, coconut aminos and sea salt.

Bring to a boil.

Add in the battered chicken, pineapple, tomatoes and bell pepper.

Mix to cover all the ingredients with the sauce, and allow to simmer for 10 minutes.

Enjoy!