Mix together all sauce ingredients, and still until sugar melts, then strain into a bowl, so you remove the pieces of pineapple, and are left with a lovely lemon sauce. If you want to skip a step, just use pineapple juice.
Then set aside.
Next, prepare chicken by cutting chicken into tender, then pat them dry.
Then mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders
Mix together milk, egg, and vinegar, and take dredged chicken, and dip into the egg, milk, vinegar mixture
Then dredge in flour again
In a medium size saute pan, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off. Fry your chicken tenders on each side until nice and brown.
Set on paper towels to catch excess oil
Then toss with lemon sauce
Garnish with toasted sesame seeds and fresh green onion
Serve hot.