Rice with Chicken and Yogurt Sauce

Rinse the rice in a sieve under running water, then boil with almost twice the amount of water and salt in a pot, covered over very low heat about 25 minutes until tender. Cut chicken into strips. Peel the banana, slice one and mix with lemon juice. Mash the second banana with a fork and mix with yogurt, creme fraiche, oil, vinegar and chicken broth and season with salt. Peel the onion and finely chop. Rinse the chile, wipe dry, remove the seeds and finely chop. Peel the ginger and finely grate. Peel the pineapple and cut into small cubes.