"Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and stir in soy, and cooked broccoli While rice cooks, prepare ingredients."

Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and sriracha salt and spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Add 10 tsp olive oil to a medium non stick pan over medium heat. (⅓ cup) While oil heats, add tempura and a ¼ cup water to a mixing bowl and stir until a thick batter forms, like a pancake batter. _If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached. Add chicken to batter and coat evenly. Working in batches if necessary, lay chicken in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes. Reserve pan; no need to wipe clean.

In the same pan over medium high heat, add 1 tsp olive oil and pineapple chunks and cook 1-2 minutes. Add sweet and sour sauce and bring to a simmer.

Plate dish as pictured on front of card, serving chicken with sauce. Bon appétit!