Rinse 1.5 cups of rice under cold water until clear. In a saucepan, combine rice with 3 cups of water, bring to boil, then simmer for 15-18 minutes.

Cut 2 chicken breasts into 1-inch cubes, dice ½ red and ½ yellow bell pepper into bite-sized pieces.

In a large pan, whisk together 18 oz of coconut milk, 15 oz of coconut cream, 4 tbsp of red curry paste, 1 tbsp of curry powder, 1 tsp of ground ginger, and 1 tsp of garlic powder over medium heat.

Increase heat and add chicken cubes, simmer for 8-10 minutes until nearly cooked through.

Stir in 15 oz pineapple chunks, diced bell peppers, 1 tsp brown sugar, and ½ tsp red pepper flakes, then simmer for an additional 5 minutes.

Fluff the cooked rice, ladle curry over rice, and garnish with cilantro.