Cut pieces of chicken into finger size or nugget size pieces. Rinse under cold water and lightly pat dry with paper towel.

Set up three plates, one with potato starch, one with beaten eggs and one with almonds combined with the salt. Dip the chicken pieces first into the potato starch, then the eggs, and last the almonds.

Heat oil in pan and fry until chicken is a light brown color.

Heat lemon curd on very low flame and add pineapple chunks with about 2 teaspoons of reserved juice. Cook for about 2 additional minutes, until combined and warmed throughout.

About 15 minutes before serving, pour sauce over nuggets and reheat covered at 350 degrees. You can also reheat the chicken in the same saucepan that the sauce was made in.