Cook the rice in boiling salted water for about 20 minutes. In the meantime defrost peas. Clean, wash and cut spring onions into rings. Drain the pineapple and collect the juice. Cut the fruit flesh into small pieces. Wash flesh, dab dry, cut into thin strips. Fry in hot oil over high heat for 3 minutes while turning.
Season with salt and pepper. Add peas, spring onions and pineapple pieces. Deglaze with brandy and stock, bring to the boil briefly. Stir in the china pan and heat it up. Season again with salt, pepper and 4-5 tablespoons pineapple juice. Serve rice and china pan garnished with parsley