In a saucepan, combine the pineapple juice, brown sugar, tomato paste, apple cider vinegar, soy sauce and salt. Give it a mix and let it cook on medium heat until the sugar has dissolved.
In a separate bowl, whisk together the corn starch and water and pour it into the sauce. Whisk until combined and the sauce has thickened. Then add in the canned pineapple chunks, let it simmer for another minute and set aside.
In a large pan, add in the broccoli florets and the water. Let it cook on medium heat with the lid on until the water has evaporated and the broccoli is soft.
Then add in the peanut oil, carrots, and red bell pepper. Make place in the pan for the garlic and let everything cook without the lid on for about 3-4 minutes, until the garlic is slightly brown.
Once the carrots and the red bell pepper are soft, add in the cold rice. Season with soy sauce and salt.
In a separate medium-sized pan, heat the canola oil and add in the mock chicken. Let it pan-fry until golden brown on each side for about 1-2 minutes.
Put the fried 'chicken' cubes in a bowl and add about 3/4 of the sauce. Toss around until coated on all sides. Serve the sweet and sour sauce coated 'chicken' cubes on the fried rice with the rest of the sauce. Sprinkle with sliced scallions, black and white sesame seeds and enjoy!