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Preheat the oven to 400°F/205°C and line a baking sheet with parchment paper.
With a motor and pestle, mash the cashews with the salt and chili until finely ground.
On a large plate, pour out the nuts and begin pressing each chicken tenderloin into the mixture ensuring that there is an even coating on each piece.
Lay the chicken on the baking sheet and once each tenderloin is covered with the nut mixture, slide them into the oven for 20 minutes or until the chicken is cooked through.
Meanwhile, add the lemon, pineapple + juice and soy sauce into a small bowl.
Puree with a hand blender and transfer to a small saucepan.
Cook over high heat for 1-2 minutes, until the sauce has thickened.
Season to taste (you may need to add more pineapple juice if the lemon is particularly large to balance out the sourness).
Wash the rocket and place a small amount on each plate.
Top with chicken and drizzle over the sweet & sour sauce.
Serve warm.