Heat 1/2 tbsp of avocado oil in a skillet over medium heat.
Add in your riced cauliflower and cook (mixing every minute or so) until golden brown. Remove from the pan and set aside.
Add your remaining 1/2 tbsp avocado oil to the pan.
Add in your peppers and onion. Cook 3 minutes.
Add your sliced al fresco Spicy Jalapeno Chicken sausage and diced chicken to your vegetables. Saute in the pan until the spicy jalapeno sausages and chicken are heated through.
Add in your pineapple and cook for 2 minutes.
Laslty, add your riced cauliflower back into the pan and toss gently. Cover and let reheat for 3-4 minutes.
Toss in fresh cilantro, salt, and pepper, if desired.
Serve with a squeeze of fresh lime juice and sliced avocado.