Bring water to a boil for the rice. Cook the rice according to the package instructions.

Peel and slice the onion. Peel and finely chop the garlic cloves. Drain the pineapples.

Cut the chicken thighs into about 4–5 pieces each.

Heat the frying pan and oil. Add the chicken to the pan and fry while turning for about 5–7 minutes.

Add the onions to the pan. Season with salt, black pepper, dried herb mix, curry powder, paprika, and white wine vinegar. Continue frying for a while, stirring occasionally.

Pour in the coconut milk, rinse the can with water, and add the water as well. Stir in the pineapples. Bring to a boil and simmer for about 5–8 minutes.

Serve the chicken stew with rice.