Put marinade ingredients (A) and pineapple in a mixing bowl. Toss to combine then set aside for 10-15 minutes.
Blend green chilli and birds eye chillies in a food processor with a little water until fine. Heat oil in a wok and fry mustard seeds until they start to pop. Add curry leaves and dried chillies. Stir to release the fragrance. Add the blended chilli paste. Stir-fry briskly.
Add pineapple and pour in coconut milk. Cook for about 5 minutes until the pineapple is as tender as you like. Add evaporated milk and stir well to mix.