Cut top off from pineapple(s), leaving the top intact for decoration, set aside the tops. Cut pineapple in half lengthwise, scoop out fruit leaving the shells ½ inch thick, discarding the core.
Dice ½ cup of pineapple, add to a saucepan with the sugar and ½ cup of water. Cook covered for about 8 minutes, drain and set aside.
Preheat your oven to 230° C (450° F). Place the pineapple shells, cut side up, on a baking sheet and heat the shells for 10 minutes.
In a medium saucepan, melt the butter, when hot, add the curry powder and brown lightly.
Add the onion, celery, and mushrooms, and mix into the butter well.
Stir in the cream, milk, and broth. Bring to a boil.
In a small bowl, mix together the cornstarch and cold water to make a slurry, stir this into the saucepan, and stir until sauce is thickened.
Stir in chicken, cooked pineapple, MSG, and salt, Heat through.
Spoon mixture into hot pineapple shells, place pineapple top next to shell. Serve and enjoy.