Preheat oven to 350 degrees F (175 degrees C).

Drain sauerkraut, reserving the liquid. Replace the sauerkraut liquid with pineapple juice.

Simmer sauerkraut with pineapple juice in a pan for 15 minutes, stirring occasionally.

Fry chopped onion and crushed garlic in butter until softened.

Add curry powder and sambal oelek (or chili paste/pepper) to the onion mixture and fry for 1-2 minutes.

Drain the sauerkraut mixture (if any liquid remains) and combine with the onion mixture, pineapple chunks, and chopped bell pepper.

Place small amounts of the sauerkraut mixture onto ham slices.

Roll up the ham slices to create ham rolls.

Grease an oven-proof dish with butter.

Spread the remaining sauerkraut mixture on the bottom of the dish.

Sprinkle 1/4 of the grated cheese over the sauerkraut.

Arrange the ham rolls on top of the cheese and sauerkraut.

Mix the remaining cheese with breadcrumbs.

Sprinkle the cheese and breadcrumb mixture over the ham rolls.

Dot the top with small flecks of butter.

Bake in the preheated oven for 30-40 minutes, or until golden brown and bubbly.

Serve hot with mashed potatoes.