In a small saucepan bring the basmati rice and chicken stock to a boil. Lower the temperature, cover and simmer for 15 minutes until the rice is tender and the stock has been absorbed.
In the meantime, remove any skin and bones from the cooked chicken and dice. Set aside.
Heat oil in a large frying pan then sauté the garlic and ginger stirring for 1-2 minutes. Add the capsicum and cook for 3 minutes. Add cabbage stirring well then pour in the chicken stock. Turn down temperature, cover and steam for 5 minutes until the vegetables are soft.
Stir in the chicken and pineapple then cover again. Leave for a couple of minutes.
Add the rice then mix well and season with soy sauce and fish sauce.