In a saucepan combine basmati rice and 500ml chicken stock. Bring to the boil then reduce the temperature. Cover and simmer for 15 minutes, until rice is soft and has absorbed the stock.
Meanwhile skin and debone the chicken. Chop the meat and set aside.
In a large frying pan heat oil and cook and stir garlic and ginger for 1 to 2 minutes until fragrant. Add peppers and stir fry for 3 minutes. Add cabbage, and pour in the 250ml stock. Bring to the boil. Turn heat down to low, cover and simmer for 5 minutes, until vegetables are soft.
Add cooked chicken and fresh pineapple and cover again. Heat on low for a few minutes.
Add rice, stir well and season with soy sauce and fish sauce to taste.