In a large wok or skillet heat oil over medium heat and sauté the diced onions. Add frozen cauliflower as onions just begin to brown, season with a little salt and pepper and let heat through and any moisture evaporates.
While cauliflower rice is sautéing prepare vegetables and add to wok once the rice is warmed through and any moisture from being frozen has evaporated. Season with more salt and pepper, ginger and coconut aminos. Use a spatula to stir occasionally to cook evenly.
Once vegetables are almost cooked push them to the edges of the wok with the spatula so that there is a bare center in the wok. Add the eggs season lightly with a pinch or two of salt and scramble them in the middle of the wok. Once the eggs are cooked incorporate them into the rest of the vegetables and add the pineapple chunks. Barely heat them through and serve.