Spray a large nonstick skillet with no-stick cooking spray. Add the sausage, bell peppers, and garlic. Cook and stir on medium-high heat for 8 minutes, or until the peppers are crisp-tender and the sausage is heated through.
Add the curry powder and continue to cook until it is fragrant, about 1 minute.
Add the coconut milk to the sausage mixture. Bring the mixture to a boil. Reduce the heat; simmer uncovered 10 minutes.
Stir in the pineapple and heat through.
Serve over rice, sprinkle with cilantro, peanuts, and raisins, if desired.