Prepare the Chicken:
Heat olive oil and butter in a large sauté pan over medium heat. Add chicken and cook, stirring frequently until brown on all sides, 5 to 7 minutes. Halfway through, sprinkle with salt. Transfer chicken to a plate.

To the same sauté pan add onion, garlic and red pepper flakes. Cook over low heat for 10 minutes, stirring frequently. Add curry and 1/2 cup water. Combine 1/2 cup cold water with the flour in a small bowl. Mix well and stir into curry sauce. Add chicken, pineapple and heavy cream. Cover and cook over low heat for 5 minutes. Serve over Coconut Rice.

Prepare the Rice:
Heat olive oil and butter in a medium saucepan over low heat. Add onion. Cook for 5 minutes, stirring occasionally. Add rice, 4 cups water, salt and pepper. Cover and cook for 15 minutes. Stir in coconut milk, cover and cook for another 5 minutes. Remove from heat. Stir with a fork to fluff and separate the grains.