Cook the rice according to the instructions on the packet and mix in the coconut flakes.
Dice the chicken breast fillet. Clean the leek and cut into rings.
Heat the oil in a coated pan and fry the meat cubes with the grated ginger in it. Season well with salt, pepper and curry powder. Add the leek rings. Now pour in the coconut milk and cook covered for about 10 minutes. Cut the pineapple slices into pieces, add to the pan and heat briefly. Season with sweetener, salt and pepper as needed.