Cut the chicken breast and pineapple into bite-sized pieces and the spring onions into rings. Peel the garlic and dice very finely or press.
Heat the oil in a pan or wok and fry the chicken breast until it takes on a little color. Add honey, spring onions and garlic and fry briefly. Then add the pineapple pieces and curry powder and fry briefly. Add coconut milk, vegetable stock and the chilli pepper and simmer for approx. 10 minutes without the lid. Season to taste with salt, pepper, pineapple juice and curry powder.