Cut the pineapple according to the step by step photos in the post, above the recipe. Cut pineapple flesh into small dice, we'll use about 1 1/2 cups. Save the remaining unused pineapple for another use.
In a small bowl, season the chicken salt and pepper and a few drops of sesame oil. In a separate small bowl, do the same for the shrimp. Wet your hands and separate the grains of the cooked, chilled rice.
Heat a wok or large saute pan over medium-high heat. When hot, swirl in just 1 tablespoon of cooking oil. Add in the eggs, and scramble until just set. Transfer to plate and set aside.
Wipe the wok or pan clean with paper towel. Heat wok over high heat. When hot, swirl in 1 tablespoon cooking oil. Add the chicken pieces and stir fry until just browned, but still slightly pink on the inside, about 2 minutes. Add in the shrimp to the wok and stir fry the chicken and shrimp together, until the shrimp is pink and the chicken is just cooked through, about 1 minute. Transfer the chicken and shrimp to same plate as the eggs and set aside.
Return wok to stove, heat over high heat. When hot, swirl in 1 tablespoon of cooking oil. Add in the green onions and ginger and stir fry for 15 seconds, until fragrant. Add in the cooked rice and mushrooms and stir-fry for 2 minutes, until each grain of rice is hot to the core. Add in the soy sauce and sesame oil, give it a good toss. Add in the reserved egg/chicken/shrimp mixture, the pineapple cubes, the peas and toss well. Cook for an 2 minutes, until all ingredients are heated through. Taste, and season with additional soy sauce and black pepper, if desired.