Remove the pineapple skin, slice into rings and remove the core. Boil the pineapple with tumeric powder for about 5 minutes. Drain the pineapple slices and put aside.
Heat a little oil and saute the shallots, garlic with a pinch of curry powder, cloves, cinnamon stick, star anise and cardamon until fragrant. Pour in 2 cups of water. Add the pineapple slices and chillies and cook over low heat until boiling
When boiling, add the salt, sugar and vinegar to taste. Serve hot with rice.