Over medium heat, melt butter in large sauté pan. Add cubed chicken and cook until browned and cooked through. Once brown, add minced garlic and stir until softened. 

While the chicken is cooking steam broccoli in a sauce pan with enough water so they are partially submerged. Cook broccoli until crisp tender, drain and set aside. 

Drain pineapple juice into bowl from canned pineapple and set aside. You will need this for the sauce. Remove as much as possible by squeezing down on the pineapple with the lid from the can or a fork. Set pineapple chunks aside. 

Next add flour to chicken in sauté pan and stir in completely. Add pineapple juice, brown sugar and soy sauce. Let simmer 5-10 minutes until sauce coats the back of a spoon. 

Once sauce is done, add in your pineapple chunks and steamed broccoli. Stir until combined and cook another minute or two until heated through. Make sure every piece is coated with sauce. 

Serve with quinoa or brown rice. Top with sesame seeds, scallions and avocado.