Drain the pineapple juice in to a separate bowl and keep the pineapple pieces in a different bowl. We will only use little of the juices if needed.
In a skillet on high, fry onions, garlic, ginger and green chili until soft.
Add pineapple pieces and curry powders and salt to it. skip adding crushed red pepper at this step.
Cook on high for 3 to 4 minutes, until pineapples starting to soften. Add protein of your choice. Ham or pork sausage works best in this recipe and I am using Italian pork sausage.
Give everything a toss and add sliced curry leaved and follow by cooked rice. Mix in with pinapples and sausage, turning gently. Allow rice to toast well.
Add crushed red pepper flackes and mix it in allow to keep cooking additional minute or two, taste and adjust salt to your liking. IF you would like to add more sweetness, spoon a table spoon or two pineapple juice over the rice and let it absorb.
Garnish with few thinly sliced curry leaves and black curry powder. Enjoy !
