1. Add the can of pineapple with the juice to a medium saucepan. Remove ½ cup of the pineapple chunks and set aside. Add the garlic, ginger, coconut aminos, apple cider vinegar, 1 teaspoon sesame oil, coconut sugar, and red chili flakes (if using) to the pan and heat over medium heat until simmering. Simmer for 5 minutes then blend using an immersion blender. Remove from heat and set aside.

2. In a heavy-bottomed saucepan or wok heat 1 tablespoon of sesame oil over medium heat then add the sliced green onions and cook for 1 minute to soften. Add the tofu and cook, stirring often, for 3 minutes to heat through. Add the broccoli (or broccolini) and red pepper to the wok and stir fry for 5 minutes to soften the vegetables.

3. Pour the teriyaki sauce into the wok with the vegetables and simmer to desired doneness, 6 to 8 minutes. Stir in the reserved pineapple during the last minute of cooking.

5. Serve immediately topped with a sprinkle of cashews and reserved green onion tops. Serve over rice, if desired.