heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat. Add the onion and bell peppers, cook stirring until they start to soften, 3-4 minutes. Add the pineapple and peas cook until the peas have begun to thaw, 2-3 minutes longer. Add the garlic, cook for another minute.
Push the veggies off to the side of the pan and add the beaten eggs to the opposite side. Stir the eggs with a rubber spatula until they are scrambled. Then transfer everything to a bowl and set aside.
Add the last tablespoon of oil to the pan and return to medium-high heat. Add the rice, chicken, raisins, soy sauce, curry powder, sambal, salt and cook, stirring until all of the ingredients are incorporated and the rice starts to brown slightly on the bottom, about 4 minutes. Return the veggie mixture to the pan and cook stirring, until rewarmed and incorporated into the rice. about 2 minutes.
Transfer to a large platter and garnish with sliced green onions and cilantro leaves if using. Serve hot.
