Roast the pine nuts and almond flakes in a small nonstick skillet over medium-high heat until golden brown.
Heat the cooking oil in a wok pan over high heat. Add the chicken stripes and stir fry for 8-10 min. Adjust heat if necessary, as to prevent burning. Season with cinnamon, turmeric, garam masala, ras-el-hanout, pepper and salt.
Add dates, figs, apricots and raisins and mix together well.
Add the honey and almond powder and pour over the bouillon. Let it stew for about 5-6 min until the sauce has thickened. Then add maple syrup.
Put the stew in a bowl and keep warm.
Quickly fry the pineapple cubes in the (same) wok pan until golden brown.
When the pineapple cubes are done, put them together with the stew and finish with the roasted pine nuts and almond flakes. Serve immediately with couscous or (wild) rice.