Mix the sea salt, liquid aminos, cornstarch, and white wine in a small bowl.  Place the chicken in a glass dish and pour the marinade on top.  It should fully cover the chicken.

Gently stir to coat the meat thoroughly.  Marinate overnight or at least 4 hours.

Combine the apple cider vinegar, maple syrup, ketchup, sea salt, and pineapple juice in a separate bowl. Whisk in the cornstarch. Set aside.

Preheat a deep skillet over medium-high heat. Add the sesame oil, then sauté the chicken until cooked thoroughly. Remove from the pan and place in a large glass serving boil. Drain the oil. I reserve the oil and put it back in the pan for the vegetables because it has such good flavor.

Sauté the veggies and pineapple until just tender.

When the vegetables are nearly done, add the sweet and sour sauce.

Cook until the sauce looks like a glaze.

Fold in the chicken and serve over brown rice or lettuce.