Cook the rice, as directed.
In the multi-cooker, turn on Stovetop High or Saute at 400 F. Whisk the coconut milks, curry paste, curry powder, ginger, and garlic powder in the multi-cooker insert. If your coconut milk has separated in the can, it will become smooth again when it heats up.
Stir in the pineapple, bell pepper slices and pieces of chicken. Bring to a slow bubbling and let cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
Serve Chicken Pineapple Curry over rice with cilantro and green onion garnish.