Use a tool to remove the core from the pineapple.
Optional- slice the skin off the jalapenos.
Remove the seeds from the jalapenos and cut them into 1 inch wide rings.
Put one jalapeno ring into the core of the pineapple standing up on the counter. Press the sushi rice into the pineapple inside and around the jalapeno. Repeat until you fill the pineapple core.
Trim the excess pineapple off so you have a long thin cylinder of pineapple.
Slice the pineapple into bite sized rolls.
Mix the seltzer and ice in a bowl and the flour and cornstarch in another
Whisk the flour mixture into the seltzer to form a thin pancake batter texture.
Fill a frying pan with an inch of oil. preheat to 350. Drizzle the tempura mixture into the oil and use a metal mesh strainer to remove the crunchy fried bits. Place them on a paper towel and repeat.
line a plate with the crunchy bits, then arrange the pineapple rolls on top. Drizzle with sriracha and more crunchy bits. Serve