1. Combine the chicken breasts, water, onion, celery tops, 1 teaspoon salt and peppercorns in large saucepan; simmer, covered, 45 minutes, or until chicken is tender. Let stand until cool enough to handle, then skin chicken and take meat from bones. Dice chicken fine (you should have about 2 cups diced chicken).
2.Strain stock into a bowl; measure out 1 cupful; pour into a medium-size saucepan and cool. (Save any remaining stock for soup for another day.)
3. Soften gelatin in cooled stock in saucepan; heat, stirring constantly, until dissolved.
4.Beat egg yolks slightly in small bowl; slowly stir in dissolved gelatin. Return mixture to saucepan and cook, stirring constantly, 1 minute, or until slightly thickened; remove from heat.
5. Stir in diced chicken, almonds, curry powder, 1/2 teaspoon of salt and pepper, blending well. Chill 30 minutes, or until the mixture is syrupy-thick; blend in the mayonnaise.
6. Beat egg whites until stiff in large bowl; fold in chicken mixture until no streaks of white remain.
7. Beat cream until stiff in medium-size bowl; fold into chicken mixture.
8. Pour into a 6-cup ring mold; chill several hours, or until firm.
9.Unmold onto serving plate; fit a shallow bowl into center of mold; fill with pineapple chunks; sprinkle with coconut.