Cut the chicken fillets into very fine strips.
Mix the oil and curry powder in a bowl, add the chicken strips and mix well.
Peel the pineapple and remove the stalk. Cut the fruit into 1cm dice.
Wash, deseed and dice the peppers.
Halve the leeks and wash them thoroughly. Remove the dark green parts and slice the rest.
Peel and finely slice the garlic. Peel and finely grate the ginger.
Cook the pineapple in a dry frying pan over very high heat. Remove from the pan and set aside.
Wipe the pan clean with kitchen paper. Fry the chicken strips in over a high heat, stirring.
Add the pepper and leek to the pan and fry for 1 minute.
Add the ginger and garlic, and cook, stirring, for 20 seconds.
Add the rice and pineapple to the pan and cook for 4-5 minutes, stirring. Season with salt and pepper. Cut the lime into slices. Serve the rice pan with lime slices and sambal.