Prepare the Stir-Fry Sauce by whisking together tamari, maple syrup, garlic powder, and hot sauce in a small bowl.

Caramelize the pineapple in a skillet over medium-high heat for 5–7 minutes until golden brown and warm.

Cook the bell pepper and onion together in the same skillet for 3–4 minutes until slightly caramelized.

Sauté the cabbage for 2–3 minutes, then push aside and add minced garlic until fragrant.

Combine cooked brown rice and green peas, then pour the stir-fry sauce over and mix well.

Garnish with fresh cilantro, sliced scallions, sesame seeds, and lime juice before serving warm.