Step: 1/11

Cut the chicken fillets into very fine strips.

Step: 2/11

Mix the oil and curry powder in a bowl, add the chicken strips and mix well.

Step: 3/11

Peel the pineapple and remove the stalk. Cut the fruit into 1cm dice.

Step: 4/11

Wash, deseed and dice the peppers.

Step: 5/11

Halve the leeks and wash them thoroughly. Remove the dark green parts and slice the rest.

Step: 6/11

Peel and finely slice the garlic. Peel and finely grate the ginger.

Step: 7/11

Cook the pineapple in a dry frying pan over very high heat. Remove from the pan and set aside.

Step: 8/11

Wipe the pan clean with kitchen paper. Fry the chicken strips in over a high heat, stirring.

Step: 9/11

Add the pepper and leek to the pan and fry for 1 minute.

Step: 10/11

Add the ginger and garlic, and cook, stirring, for 20 seconds.

Step: 11/11

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.