PINEAPPLE TERIYAKI CHICKEN AND SHRIMP

Season chicken with 1 tsp salt,1 tsp black pepper,1 tsp chicken seasoning. Using your hands mix seasoning well into chicken, add 3 tbsp tempura batter on chicken, and again using your hands mix well into chicken, set aside, and use remaining seasoning to season shrimp, also add remaining 1 tbsp tempura batter on shrimp. Heat oil on medium-high heat, fry chicken in batches, no more than 3 minutes for set aside then do the same with shrimp for no more than 2 minutes. In a small bowl combine all the liquid with sugar, honey ground nutmeg, and ginger mix well, and r set aside.

In the meantime, in a large bowl, combine all the ingredients for the sauce and mix well. When finished browning shrimp, I changed the oil for cleaner oil, you do not have to, if you do add 1 tbs olive oil, sauté onions and minced garlic for about 2 to 3 minutes, add diced pineapples, and sauté for 2 minutes. Add liquid mixture. Bring to a boil, add cornstarch slurry stir and remaining dry seasoning, and mix well. Add the chicken and shrimp to the sauce and stir for about 2 minutes to combine and help the chicken and shrimp to absorb that delicious sauce