Grill the chicken, seasoning to taste beforehand. Remove the skin, cut the meat into pieces. Cut the mushrooms into letters and fry in the butter until lightly browned, there should be no more moisture from the mushrooms in the pan. Then lightly salt them.
Cut the pineapple into pieces.
Add everything together and let cool to room temperature. Mix the creme fraiche with the curry and add to the salad.
Season to taste with salt and sugar. Leave to infuse for at least one hour.