Drain the pineapple and collect the juice. Cut the pineapple into pieces. Wash and drain the sprouts. Wash the coriander, shake dry and pluck the leaves. Wash the flesh and dab dry.
Heat the oil in a pan, fry the meat for about 10 minutes while turning it, season with salt and pepper and remove from the pan. Fry the pineapple, sprouts and 1 teaspoon curry in hot frying fat for about 2 minutes.
Stir in the soy sauce and coriander, except for something to garnish, and remove from the heat.
Mix cream cheese, 6-8 tbsp. pineapple juice and approx. 1 tsp. curry. Cut meat into slices. Cut flat breads in half horizontally and place them on a baking tray lined with baking paper with the cut surfaces facing upwards.
Spread breads with asia sauce. Cover with chicken filet and pineapple mixture. Spread cream cheese cream on top and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes.
Dust with curry and garnish with remaining coriander.