Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the red bell pepper, onions, and green beans and season with salt and pepper. Saute for 8-10 minutes until slightly soft.
Meanwhile, in a smaller skillet over medium heat, add 1/2 tablespoon of coconut oil. Stir in the red cabbage and season with a pinch of salt. Cook for about 5 minutes, stirring often, and transfer to a plate. You are now done with the small skillet.
Next, add in the ginger and garlic to the larger skillet in step #1 and cook for about 1 minute.
Add the soy sauce, rice vinegar, lime juice and pineapple juice from the can, and cook for another 4-5 minutes. You want to reduce the liquid by half or more.
Stir in the red cabbage and pineapple tidbits.
Stir in the sesame seed and transfer to a serving dish.