For the turkey skewer with pineapple rice, peel the ginger with a teaspoon, cut down three thin slices and cut into narrow sticks. Chop half a chili pepper into small pieces.
Cut down a slice of ¼ pineapple (about a centimeter thick), cut away the peel and the hard center piece, cut in half and cut into ½ cm thick cubes. Remove the ends of half the onion, then peel and cut into thin sticks.
Heat a small saucepan on heat 4 out of 6. After about 2 minutes, add a tablespoon of table oil, switch to highest heat and lightly fry the sliced ginger, chili pepper and onion sticks. After about 2-3 minutes, add the pineapple chunks and a 1 tsp curry powder, stir and sauté for about half a minute. Then deglaze with 3 tablespoons of white wine and continue to cook for about 2-3 minutes.
Once the white wine has almost completely boiled away, add 150 g whipping cream, 3-4 tbsp water and about a tsp each of salt and pepper and simmer gently on speed 4 of 6 for about 10 minutes (turn down the heat if necessary, should the sauce simmer too much). After 10 minutes, remove the sauce from the heat, add 3 tbsp water and blend in the saucepan with a hand blender until liquid and foam forms on the surface.
Prepare 125 g of basmati rice according to the manufacturer’s instructions and the rest of the ¼ pineapple, cut away the stem, peel and hard middle part and cut into small,