Cut pineapple in half, length wise. Remove flesh to create two bowls. Reserve the flesh, cube and set aside.
Whisk together sauce ingredients in a saucepan and place over medium-high heat. Simmer for 5 minutes or until it starts to thicken and set aside.
Cut cauliflower into chunks and pulse in a food processor until you have riced cauliflower. Set aside. Disregard if you’re using store bought or frozen cauliflower rice.
Heat sesame oil in a large wok or skillet. Add carrots, bell pepper, onion, pineapple, riced cauliflower and sugar snap peas to the skillet. Stir-fry until the vegetables are tender, about 5 minutes. Stir in sauce and chicken and continue cooking until chicken is cooked through and ingredients are coated, about 4-5 minutes. Divide stir-fry between both pineapple halves and top with sesame seeds.
