Steam the rice. The rice should come out fairly dry, not gluggy. A rice cooker works best, although microwaving it can also achieve good results. Leaving the rice in the fridge for a few hours, or overnight, can also help it to dry out.
Stir fry the chicken, then the vegetables in a wok. Vegetables should not be overcooked. Remove from the wok.
Crack the eggs into a bowl and mix. Heat enough oil in to coat the base of the wok. Pour the egg over the oil and fry until cooked. Remove from the pan and cut into strips.
Add more oil to the wok, then pour in the rice and fry it until it begin to brown, stirring continuously. If you have too much rice, fry in batches.
Add the meat, vegetables and pineapple pieces into the rice and stir around to heat. Pour in some of the pineapple juice from the tin and stir it in to add flavour. Gently mix in the strips of egg. Stir in soy sauce to taste.