For the chicken salad, heat oil in a pan and fry the chicken breasts, add a little water and cook until done. Save the cooking liquid. Then cut the chicken breasts into bite-sized pieces.
Divide pineapple into small pieces. Divide a hard-boiled egg and mix the yolk to the mayonnaise, add salt, pepper, curry. Stir in 2 tablespoons of chicken cooking liquid and 1 tablespoon of pineapple juice.
Finely chop the white of one egg. Cut the second egg in half and add to the salad as decoration. Line the plates with spinach leaves and pile the chicken and pineapple pieces on top.
Pour mayonnaise sauce over it and decorate with the chopped egg white. Serve cold.