Heat the oil in a large pot, add the onions, and pineapples cooked while stirring for three minutes.
Add the sauce, bring to a boil, remove from the heat and keep warm.
Cooked the tempura chicken until they are crispy and until you achieve an internal temperature of 80°C (175°F) . Transfer the cooked chicken in a large bowl and combine with the sauce and vegetables.
Served over steam rice and garnish with, orange slices, green onions and sesame seeds.
Heat the oils in a large pot, add the garlic and ginger, cooked while stirring for one minute.
Add the rest of the ingredients except the corn starch and ½ of the orange juice, bring to a boil
Dissolve the corn starch in the rest of the orange juice, add to the sauce while whisking boil for two minutes, remove from the heat and reserved.