Make tempura batter, dip vegetable in batter, fry each veggie seperately in 350F degree grapeseed oil, five minutes on each side, keep warm in 250F degree oven on serving plate. This way the flavor of the fresh veggies transfers to the chicken through the oil.

Dip chicken pieces in batter. Fry one piece at a time, five minutes each side in 350F degree grapeseed oil, keep warm in 250F degree oven on serving plate.

Next, In large cast iron skillet, brown fresh gingerstrips and then add and sautee diced fresh pineapple in its juice till carmelized. When you can smell the ginger and pine apple turn sweet, about half an hour, transfer to serving platter.

Put carmelized pine apple ginger on bottom of serving platter, chicken on top, tempura veggies on the side, enjoy.