Bring water to boil, then add rice, turmeric and ½ of olive oil. Reduce the heat to simmer, then cover and cook for about 30 minutes untill the rice is fully cooked and the water has been absorbed.

Set a large non-stick skillet on medium-high heat. Once hot add 10g of butter and the chicken(cut into 2-3 cm chunks). Sear the chicken on the outside edges untill brown, then cook the chicken completely through, about 5-7 minutes. Then remove the chicken from the skillet.

Reduce the heat to medium then add remaining ½ olive oil. Add the already minced garlic, then mix to flavor the oil, about a minute. Be careful not to burn the garlic.

Toss in the bell pepper and cook for an additional minute.

Increase the heat to medium-high and toss in the pineapple(cut into 1cm pieces). Stir everything together for about a minute, then add the rice and the chicken. Fold everything together.

Lower the heat to medium-low. Mix the ingredients for the sauce in a bowl. Move the mixture to one side of the skillet then pour in the sauce. As soon as it starts to bubble, immediately and continuously fold the rice mixture into the sauce, ensuring the rice is fully coated and saucy.