Heat butter in a non stick pan, add bay leaves, star anise, black peppercorns and saute till fragrant.
Drain and add rice and saute for 2 minutes. Open a tin of fruit cocktail and add to the pan. Open a tin of mixed fruit juice and add. Mix well.
Add saffron mixed in 2 tbsps water and salt. Add grated jaggery and mix well. Add a few fresh mint leaves. Sprinkle a little water, cover and cook till rice is done.
Halve a pineapple vertically and scoop out the flesh from one half, leaving a thin wall all around. Chop the scooped out pineapple flesh.
Heat ¼ cup sugar in another non stick pan. Add 2 tbsps water, cinnamon and cook on medium heat till it begins to caramelize.Sliver almonds.
Add pineapple to the caramel and toss.
Uncover the rice and stir gently so that the rice grains do not break. Transfer into the pineapple shell and place the shell on a serving platter.
Place the caramelized pineapple over the rice and pour the pan juices over the rice.
Sprinkle almonds slivers and a few mint leaves and serve.