Cut broccoli into bite-sized pieces.

Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and Sriracha salt.

Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.

While broccoli roasts, cook rice.

Bring a small pot with rice and 11/2 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 sauce and roasted broccoli.

Line a plate with a paper towel.

Pat chicken dry, and season all over with a pinch of pepper.

Place a medium non-stick pan over medium heat and add 10 tsp. olive oil. Let heat, 5 minutes.

While oil heats, combine tempura mix and 2 Tbsp. water in a mixing bowl. Add additional water, 1 Tbsp. at a time, until a thick batter forms, like a pancake batter.

Add chicken to bowl with batter and coat evenly.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, add chicken to hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.

Transfer cooked chicken to towel-lined plate. Wipe pan clean and reserve.

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add pineapple to hot pan. Stir occasionally until slightly browned, 1-2 minutes.

Stir in sweet and sour sauce and bring to a simmer.

Once simmering, remove from burner.

Plate dish as pictured on front of card, topping rice with chicken and chicken with sauce. Garnish with red pepper flakes (to taste). Bon appétit!