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1
Cut the pineapple in half lengthwise and remove the fruit from the middle.
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2
Cut out the eyes and core.
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3
Set the pineapple shell aside.
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4
Dice the pineapple fruit.
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5
Dry the diced pineapple with paper towels.
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6
In a medium bowl, add 1/2 teaspoon salt and the pepper to the eggs.
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7
To cook the chicken breasts, in a medium saucepan, bring 3 cups water to a boil and cook the chicken for about 15 minutes.
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8
Cut the cooked chicken into 1/2-inch diced pieces.
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9
Heat a wok until very hot.
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10
Add 1 tablespoon vegetable oil and tilt the wok to coat the sides.
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11
Add the eggs.
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12
Cook and stir until the eggs are thickened throughout but still moist.
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13
Remove the eggs from the wok and set aside.
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14
Wash and thoroughly dry the wok.
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15
Make sure all the ingredients are dry before cooking.
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16
Reheat the wok until very hot.
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17
Add the remaining 1 tablespoon vegetable oil and tilt to coat the sides of the wok.
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18
Add the rice and stir-fry for 2 minutes.
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19
If you cannot stir-fry fast enough, reduce the heat so the rice will not burn.
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20
Stir in the soy sauce and continue stirring until the rice is mixed well with the soy sauce.
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21
Stir in the shrimp, chicken, eggs, mushrooms, peas, and the remaining 1 teaspoon salt.
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22
Stir-fry for 2 minutes, or until the entire mixture is hot.
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23
Stir in the pineapple and green onions.
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24
Rinse the pineapple shell with boiling water; dry with paper towels.
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25
Place the pineapple rice into the pineapple shell and serve.
