Prepare a medium ripe pineapple.

Cut it in halfs

Carve out the Pineapple. Keep the pineapple meat.

Cut some of the pineapple meat into pieces.

Measure and slice 200 g of Chicken breast,

cut it into pieces.

Prepare 5 stems of Spring onion.

Chop the spring onion into small pieces, until you have 3 tbsp.

Prepare one onion

Chop the onion into small pieces, until you have 2 tbsp.

Prepare 3 garlic cloves.

Chop the garlic into small pieces, until you have 2 tbsp.

prepare the eggs.

Measure and prepare 2 tbsp of Raisins, if you don't like Raisins you don't have to use them.

Measure and prepare 2 tbsp of cashew nuts., so you can add them easily.

Prepare a cup of rice, preferably cold rice, rice that been in the fridge overnight is perfect. It make it more loose and not so sticky.

Prepare the Curry powder

Prepare the Soy sauce

Prepare the Brown unrefined sugar

Prepare the Coconut oil

Put the oil in a wok or a big frying pan and heat it.

When the oil is heated, then add first Garlic

Fry the Garlic until light brown

Then add the chicken

Fry the chicken until almost done

Slide the chicken slightly aside so that there is room for the egg

Stir the eggs until they still are a little a little soft, in that way, they will stick to the rice better.

Mix in the rice

Mix it well so the rice does not stick together and the eggs are evenly distributed

Then add the curry powder

Stir around until the curry is evenly distributed

When the Chicken is done and the garlic starts to get brown.

Then add the pineapple and stir

Then the onion

Then add the Cashew nuts and raisins

Finally, add the spring onions and soy sauce

Then arrange the dish in the pineapple.