Exotic chicken served in pineapple

Once a waiter asked me whether I am open for a surprise. Seeing my astonished face, he explained his plan to me. He wanted us not to order from the menu card, but let him guess what our hearts wish the most. Well, we said oookaaaaayy. The result was frenetic. I am still wondering how he could figure it out. To cut a long story short: here was the first time I got chicken served in pineapple. Loved it. Fortunately I found the recipe in a magazine, so decided to cook it to my love. 

Ingredients:

• 500 g chicken breast fillet cut in small pieces
• 3 small paprika (if possible colorful)
• 1 whole pineapple (can is also good, in this case you serve your dish on plate)
• 1 medium sized onion 
• salt, pepper
• 2 Tbsp. soy sauce
• 2 chives garlic (pressed)
• peanut oil
• Himalaya basmati rice (Riceland product)

Directions:

Cut pineapple into two pieces and remove the inside. Don't throw away the shell, it can be used as a "plate". Make sure you remove the middle piece of the pineapple (core) as it is pretty hard. Cut pineapple into small piece (according to the size of chicken pieces).
Chop onion into small pieces, preheat oil in a wok, and simmer onion to glassy. Add chicken, flavor with salt, pepper and bake it until meat gets white. 
Wash and cut paprika into small pieces. Add to the wok with pressed garlic and soy sauce.
Cook the rice.
When paprika is done (so not hard any more), add pineapple cubes. Stir carefully. Taste it, if something needed (salt, pepper, soy sauce etc.).

Mix chicken ragout with boiled rice (or you can serve separate as well), and fill it back into the pineapple shell. If you decide not to mix rice with ragout, start filling up the pineapple shell with a layer of rice, and pour ragout over it. Serve hot/warm.