- 1 whole pineapple

		- 1 1/2 teaspoons salt, divided

		- Dash white pepper

		- 2 medium eggs, slightly beaten

		- 2 small chicken breasts

		- 2 tablespoons vegetable oil, divided

		- 3 cups cooked white rice

		- 2 tablespoons light soy sauce

		- 1 cup diced cooked shrimp

		- 1/2 cup small button mushrooms

		- 1/2 cup frozen peas, thawed

		- 2 green onions, with tops, chopped

		Cut the pineapple in half lengthwise and remove the fruit
			from the middle.
		Cut out the eyes and core.
		Set the pineapple shell aside. 
		Dice the pineapple fruit.
		Dry the diced pineapple with paper towels.

		In a medium bowl, add 1/2 teaspoon salt and the pepper
			to the eggs.

		To cook the chicken breasts, in a medium saucepan,
			bring 3 cups water to a boil and cook the chicken
			for about 15 minutes.
		Cut the cooked chicken into 1/2-inch diced pieces.
		
		Heat a wok until very hot.
		Add 1 tablespoon vegetable oil and tilt the wok to coat the sides.
		Add the eggs.
		Cook and stir until the eggs are thickened throughout
			but still moist.
		Remove the eggs from the wok and set aside.
		Wash and thoroughly dry the wok.

		Make sure all the ingredients are dry before cooking.
		Reheat the wok until very hot.
		Add the remaining 1 tablespoon vegetable oil and tilt
			to coat the sides of the wok.
		Add the rice and stir-fry for 2 minutes.
		If you cannot stir-fry fast enough, reduce the heat so
			the rice will not burn.
		Stir in the soy sauce and continue stirring until the rice
			is mixed well with the soy sauce.
		Stir in the shrimp, chicken, eggs, mushrooms, peas,
			and the remaining 1 teaspoon salt.
		Stir-fry for 2 minutes, or until the entire mixture is hot.
		Stir in the pineapple and green onions.

		Rinse the pineapple shell with boiling water;
			dry with paper towels.
		Place the pineapple rice into the pineapple shell and serve.