Firstly, in a medium bowl, toss the boiled cubed chicken with the soy sauce oil and season with salt and pepper.

Heat a large sauté pan or wok over medium heat and add the oil.

Add the ginger-garlic paste, then add the cumin seeds.

Next, add the onion and sauté until the onion softens.

Now, add the chicken and sauté for a couple of minutes.

Consequently, make a stir fry sauce with the pineapple juice, turmeric and sugar.

Subsequently, add this pineapple sauce to the chicken.

Once it dries, add the carrots and cook 1 more minute until they've softened slightly.

Stir in the peas and chopped pineapple.

Finally add cooked rice, salt and pepper. Stir to combine.

Garnish with the soaked raisins, coriander leaves and serve with a fruit yoghurt dip.