1. Preheat oven to 400°F and prepare a baking sheet with parchment paper.
2. Arrange 16 Ian’s Meatballs on the prepared baking sheet and bake for 20 minutes or until an internal temperature of 165°F is reached.
3. Meanwhile, in a medium mixing bowl combine the pineapple juice, apple cider vinegar, coconut aminos, and brown sugar then set aside.
4. Make a slurry by stirring together the cornstarch and water in a small bowl or mug then set aside.
5. In a large saucepan, heat 1 tbsp avocado oil over high heat and add bell pepper, snap peas, and carrots tossing frequently until tender, about 3-5 minutes.
6. Turn the heat down to medium and add pineapple chunks and sauce. Bring to a simmer.
7. Re-mix slurry and slowly stir into your stir fry. Continue simmering, stirring constantly, until sauce is thick enough to coat the back of your spoon, about 1-2 minutes.
8. Remove from heat, add cooked Chicken Meatballs, and toss to coat in the sauce.
9. Serve immediately with optional white or cauliflower rice, garnish with sliced scallion and sesame seeds then enjoy! Refrigerate leftovers in an airtight container for up to 4 days.