Mix together the ingredients for the sauce. Set aside.
In a separate bowl, toss shrimp in the arrowroot. Set aside until ready to cook.
Set a nonstick skillet on high heat and spray with a little olive oil. Add the pineapple chunks and sear for 3 to 5 minutes or until the edges are caramelized and brown. Remove the pineapple from the skillet and place in a bowl to be used later. Place the skillet back on the heat and reduce to medium-high.
Add the avocado oil to the skillet and toss in the shrimp. Cook until the shrimp turns white and is plump, and the edges of the shrimp turn brown and crispy because of the arrowroot, about 6 to 8 minutes.
Toss in the bell peppers and cook for 1 additional minute. Reduce the heat to low and continue stirring and cooking for 1 minute.
Pour in the sauce and immediately begin to stir so that the sauce doesn’t become slimy or clump together. If the sauce is too jelly like, simply add tablespoons of water or pineapple juice to thin it out. Once the sauce is glistening and coating the shrimp and bell peppers, toss in the pineapple and fold everything together. Remove the skillet from the heat and continue stirring.
Garnish and enjoy!