Cut broccoli, pointed peppers, and pineapple into small pieces.
Place cut pineapple in a baking dish. Sauté the pointed peppers over medium heat for 2-3 minutes until softened, then add to the baking dish. Cook broccoli in 750 ml vegetable stock over medium heat for 5 minutes until tender-crisp. Remove broccoli with a slotted spoon and add to the baking dish, keeping the cooking liquid in the pot.
Cook rice in the reserved vegetable stock (from the broccoli, plus additional stock as needed) over medium heat for about 15 minutes using the absorption method until the stock is absorbed. Add extra water if needed and rice is not tender. Transfer to the baking dish.
Chop onions and chicken breast into small pieces. Heat oil in the same pan over medium heat. Sauté onions for 2-3 minutes until softened. Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until cooked through with no pink inside. Season with salt and pepper. Transfer to the baking dish.
Preheat oven to 200°C (392°F) with top and bottom heat, or 180°C (356°F) with convection.
In the same pan used for the chicken, combine coconut milk and 150 ml vegetable stock. Bring to a boil over medium-high heat and let reduce for 1-2 minutes. Season to taste with curry powder and chili powder. Add the remaining 150 ml stock, bring back to a boil, and reduce for 1-2 minutes. Taste and adjust seasonings as needed. Pour the sauce into the baking dish.
Stir all ingredients in the baking dish until combined. Top with grated cheese such as Gouda to taste, if desired.
Place the baking dish on the middle oven rack and bake for 10-15 minutes until the cheese is melted and browned, or longer to your preference for browning.
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