Here is a lovely recipy that only take 15 minutes.
Dice some chicken breast two to four,
have some fresh ginger pealed and finely chopped, a small onion finely chopped,, some fresh pineapple cubed small ( a small tin is good too) the rest of the fresh pineapple can be used later.
have about two table spoons of mild (you may like hot)curry powder in a little dish (if you have all ready it makes making it so much easier)
About two table spoons of flour (ordinary not self raising)
milk (can be coconut but not required) and cream (for more creamy taste can use double cream)
Heat the pan with some olive oil in it and a cube of butter, wait until the butter is completely dissolved and is slightly frothing slightly browning(but do not wait until it is completely brown) put in the onion and fresh ginger, followed (in about thirty seconds by the chicken, stirr. turn down the heat slightly,leave the chicken in the pan until it is starting to cook (it will change colour on the top) turn over the chicken. Add the curry and stir, when the chicken is cooked through (cut one piece and see if it is no longer pink inside) add the pineapple, if you used tinned pineapple make sure that it is drained well. Stir through leave for a minute or so stirr add in the flour. This will thicken and coat the chicke pineapple mixture, stirr well. Add the milk untill is it is still very thick add the cream (this is all to you own tase and how thick you want the sauce) If you have a smooth sauce taste you may want to add some more curry, leave to cook for a few minutes on a low heat and enjoy. Left overs are great to use later too, you can also add mushrooms if you like.
Now the left over pinapple, cut it in bite size chunks, If at all possible and they do have this in most supermarket, ginger in syrup, chop up some ginger two bulbs at least (to taste), as they will be in bulby type balls, put a frying pan (preferably a non stick) with a a slice of butter in the pan wait until its hot add the pineapple, fry for a few minutes on its own add the ginger, and a good shake of the liquid from the jar of ginger, this will thicken into a lovely golden syrup around the pineapple, stay with it and stirr until it browns on both sides. (if you stay with it all the time you can leave it on high heat but you do need to stay with it other wise turn down the heat so it does not burn the liquid need to evaporate too) You can eat this with your curry, or Hot with ice cream or fresh cream (whipped with a bit of added sugar) or both. DO BE CAREFULL AS IT IS HOT, The sugar in the syrup has caramalised. It also keeps for another day and is great if you put it on a plate and reheat in the oven, does not do to well in micro wafe. ENJOY!!!
PS. if you add whole bananas on the side (when you fry the pineapple)just turn them until golden, they are lovely too with the dish and with ice cream.