Coconut Rice and Turkey with Pineapple

Slice the turkey in small pieces. 

Heat the melted butter and when ready introduce the meat until golden on strong heat, stirring now and then.  

Reduce the heat, season with salt and freshly ground pepper and add the round thinly sliced leek.  

Cover and leave it to cook 1-2 minutes on low heat until the leek is smooth. Add the rice and the grated coconut and mix well. Add boiling water and season, if necessary. 

Cover and let it cook for about 12 minutes or until the rice has absorbed all the water. 

In the meantime, slice the pineapple in small pieces. Mix it into the rice when ready and drizzle with freshly ground pink pepper and chopped chives.