Place the first 7 ingredients into a large resealable baggie along with the chicken. Seal and toss to coat. Let marinade for at least 30 minutes, turning every 15 minutes.
Heat grill to high. Add chicken pieces and sear on both sides.
Place chicken in a grill basket along with mushrooms and pineapple. Grill over high heat until the mushrooms are tender and the chicken is done.
Serve over egg-fried rice, garnished with green onions.
For the egg-fried rice
Heat a wok over a high heat and add 1 tablespoon of the oil.
Add the eggs and scramble for a few minutes, then remove to a plate.
Wipe any egg left from the wok and add the remaining oil.
Add the rice and break up and clumps.
Add the tomatoes and stir-fry for 3 minutes.
Add the eggs back to the wok. Add soy sauce, sesame oil and pepper, to taste.