Slice each pineapple in half, lengthways, to create your bowls as shown.

Run a small paring knife around the edge of the pineapple, leaving about 1/4 inch of the shell intact to hold as bowls as shown.

Slice the flesh across as shown in the pictures, to make it easier to scoop out the pineapple flesh.

Remove the core from each, then chop remaining pineapple into small pieces.

Reserve about half of the pineapple for another use. (I suggest smoothies!)

Heat oil in a large skillet over medium heat. Add chicken and season with sea salt and pepper. Cook, stirring occasionally until almost cooked through, about 3 minutes. Stir in your bell peppers, green onions and pineapple pieces, then cook for an additional 4-6 minutes.

Add in cooked quinoa, and drizzle in the coconut aminos. If there's any remaining pineapple juice, add it into the skillet too.

Toss well to combine and continue to cook until everything is nicely heated through.

Divide the quinoa chicken evenly between the pineapple bowls.

Garnish with sesame seeds and additional green onions, then enjoy!