Cook the rice (check the recipe).

Place the olive oil in a bowl. Season with smoked sweet paprika, chili, and curry. Mix well.

Clean the meat and cut it into small pieces. Place in the bowl and coat each piece in the prepared marinade. Set aside.

In a small dish, combine the yogurt, mustard, sweetener, and a pinch of salt. Mix thoroughly until combined.

Grate the cheese or cut it finely. Peel and finely chop the onion.

Prepare the pineapple – if using canned pineapple, drain it; if using fresh, cut a slice, peel it, and remove the hard core. Heat a non-stick pan over medium heat. Add the pineapple and cook until lightly browned, about 2-3 minutes per side.

Remove the pineapple from the pan and cut it into small pieces. Set aside.

Add the marinated meat to the heated pan. Cook until fully cooked, about 5-10 minutes depending on the size of the pieces, stirring occasionally. Transfer the cooked meat to a bowl and set aside.

In a bowl, combine the rice, meat, onion, pineapple, drained corn, sauce, and cheese. Mix well.

Serve in a convenient dish – either immediately after preparation or chilled in the fridge.