Chicken with Pineapple

Cook the pasta in plenty of salted water until al dente and drain. Cut the chicken breasts into bite-size pieces. Peel the pineapple, remove the core, and cut into pieces, reserving the juice. Heat the coconut oil in a pan and sauté the chicken pieces. Add the pineapple with juice, sprinkle with cumin seed, cover the pan, and gently simmer on low heat for 5–10 minutes.

For the sauce, to a pot with the coconut milk, add the curry powder, chile flakes, and grated coconut. Bring to simmer and cook down slightly. Season with salt and pepper.