Make the sauce: In a small bowl, combine 1/3 cup coconut aminos, juice of one lime, and sriracha if using (if you want it a little spicy). Stir well.
Prepare the rice to be cooked: Place 3 cups of pre-cooked rice in a bowl. Put drained pineapple chunks and scallions on top of the rice bowl.
Heat a large skillet over medium high heat and put 1 tbsp avocado oil in. Once hot, put pork, and all vegetables except for broccoli and green onions in the pan and stir fry.
Add applesauce and 8-10 dashes of coconut aminos to pan after about 2 minutes. Since the heat is high, stir consistently every 30 to 45 seconds to prevent burning or sticking.
After 5-6 minutes, add broccoli and continue stir frying for about 2 minutes.
Remove the pork and vegetables from the pan, and drain in a strainer (this is important, you need to get rid of excess liquid to prevent the rice from getting gloppy).
Add last tbsp of oil to the pan and turn the heat to high.
Once the oil is very hot, dump the rice, pineapple, and scallions into the pan and stir constantly.
Technique is important here: Pour the sauce into the rice about 2 tbsp at a time, stirring constantly for about 45 seconds to a minute in between pourings.
After about 5 minutes, return the pork and vegetables to the rice and mix well. Remove pan from heat.
Add cilantro and mix well. Serve hot.