Cut the Rotisserie chicken meat into bite size, about 3 to 4 cups
Beat the eggs and set aside
Have all the other ingredients ready by the stove
Heat a non-stick skillet, add 1 tablespoon oil till hot. Add the beaten eggs and quickly scramble for 30 seconds to 1 minutes. Scoop the scrambled eggs into a large bowl.
In same skillet, heat another tablespoon of oil, add the shallots, onions, sauté for a minute, add the garlic and sauté for another 30 seconds. Add the pineapple and tomatoes and quickly stir fry for a minute. Transfer all ingredients to the large bowl with the scrambled eggs.
In same skillet, heat another tablespoon of oil, add the cooked rice and stir fry for around 3 minutes and break-up any clumps of rice. Add the chicken meat. Add the bowl of ingredients back in the skillet, mix well and stir fry for about 30 seconds just to heat it up. Add a few dashes of fish sauce and Maggi sauce or soy sauce. Taste and adjust seasoning if necessary. Add the basil leaves and mix well.
Scoop the rice into the hollowed out half pineapple or into 4 individual bowls, and sprinkle spring onions and crushed chili powder and serve hot, with a lime wedge to squeeze over the rice before eating.