Remove the core from the pineapple and finely chop it along with the deseeded chili peppers. Mince the lemongrass and sauté with garlic until fragrant, then remove all the sautéed lemongrass and set aside in a bowl. Add the chopped pineapple and chili, a little turmeric powder to the same pan, stir-fry until cooked, then add water. Add some crushed galangal and cut lemongrass stalks to the pot and bring to a boil.