Cook the boneless chicken breasts in water for 25 min, remove from heat, and set aside.
In the clarified chicken broth, cook the green peas and corn for 5 min, remove from heat, and set aside separately.
Thaw the fish in the refrigerator the day before. Once thawed, remove the skin with the help of a knife.
Chop the onions and pineapple into small diced cubes.