Cut the chicken into bite size pieces.

Cut the onion and garlic.

Heat the oil in a saucepan and saute the chicken for 5 minutes.

Add the onion and garlic.

Stir in the flour and curry powder, stirring constantly.

Add the pineapple and simmer on low heat for 20 minutes.

Boil the bag of rice for 15 minutes.

Remove curry from heat and the cream and serve with the rice.