Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Drain pineapple chunks and reserve juice. Combine juice with soy sauce and set aside.
Scramble eggs and set aside.
Add oil to a large skillet and heat to medium-high. Add diced chicken and brown for 5 minutes. Add mushrooms, carrots, asparagus, garlic, ginger, and cook for an additional 3 minutes or until the internal temperature of the chicken reaches 165°F. Add pineapple juice and soy sauce mixture. Stir in uncooked rice, pineapple, and scrambled eggs. Bring to a boil, cover and simmer for 5 minutes.