Heat the oil in a heavy-based pan on a medium-high heat. Season the chicken, add to the dish and cook for 4 mins until it starts to brown, stirring occasionally so it doesn’t stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano , and cook for 2 mins more.
Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil , and simmer for 20 minutes, stirring occasionally, until rice is nice and soft. Now add the pineapple and mix through.
Divide into 4 bowls, garnish with parsley and enjoy!!