HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 3 minutes or until chicken is no longer pink. Reduce heat to medium; stir in evaporated milk, cornstarch, curry powder, bouillon, ginger and red pepper flakes. Continue cooking until mixture begins to gently simmer and bouillon is dissolved.
STIR in bell pepper and broccoli (if using frozen broccoli, add for last 3 minutes). Cover; gently simmer for 6 minutes or until broccoli is tender. Remove from heat; stir in pineapple. Serve with cooked rice.
• If your family is new to curry, start with 1 teaspoon of curry powder. Taste and add more, if desired.