For the sauce: Melt the butter in a large saucepan. Add the rest of the ingredients and whisk together until fully combined. Let it simmer for five minutes, stirring occasionally. Remove from heat and set aside in a bowl to let cool.
Place the sliced raw chicken breast in the bowl with the sauce. Use a fork to toss so each piece is covered evenly. Cover with saran wrap and place in the fridge until ready to use. Chicken can be marinated for 24 hours in advance.
Heat a large pan (or grill pan if you have one) on high and add coconut oil and ½ of the minced garlic. After a minute, turn it down to medium and add the chicken breast. Make sure the pieces are not touching in the pan. (You may need to do two batches) Add the pineapple to the pan and sprinkle a pinch of cayenne over the chunks. Cook chicken on each side for four to five minutes. Flip the pineapple with the chicken too.
Once cooked through and browned, remove chicken and pineapple from the pan and set aside. Remove the pan from the heat and wipe it out with a cloth or paper towel. (Note: This step is written to decrease the number of pans used. If you want to save time, you can do this step at the same time as steps 3&4 with a separate pan).
Return the pan to the stove and add 1 tablespoon of oil and remaining garlic. Heat pan on medium for about a minute, then add the green beans with pepper to taste and a splash of water. Cover the pan to let the green beans steam for about eight to 10 minutes on medium heat (until they’re a bit soft).
Divide the chicken, pineapple and green beans into three portions. Eat one immediately for dinner. Place the other portions in glass or BPA-free plastic containers and let it cool for about 30 minutes. Then place in the fridge to eat the following day(s) for lunch! This meal reheats well in the microwave or on the stove and keeps for up to four days in the fridge.