Grind through the finest blade o the food chopper, 1/2 pound each of lean pork, and beef, 3 slices white bread soaked in cream pressed, and 1/2 medium sized onion.
Season with 1/4 cup soy sauce, 1/2 teaspoon powdered ginger, and a pinch each of cayenne pepper and monosodium glutamate.
Chop 10 water chestnuts coarsely.
Mix them with the forcemeat.
Bone carefully 4 chicken breasts that weigh 1/2 pound each.
Fold the stuffing into the breasts.
Salt the breasts lightly and arrange them on a baking pan lightly sprinkled with oil.
Bake the chicken in a moderate oven (350ºF) for 35 minutes, or until it is tender.
Split two pineapples lengthwise.
Remove and discard the cores and slice the flesh into chunks.
Cut each cooked, stuffed breast into 4 slices.
Reshape it on top of the pineapple in the shell.
Spread the chicken breasts with 1 teaspoon honey and some of the juices from the baking pan.
Sprinkle with sesame seeds.
Put the shells into a hot oven to brown the seeds.
