1. Prepare the Pineapple Boat (If Using):
* Lay the pineapple on its side. Carefully slice it in half lengthwise, cutting through the crown.
* Using a sharp knife, score around the inside perimeter of each pineapple half, leaving about a 1/2-inch border.
* Make crisscross cuts into the flesh, being careful not to puncture the bottom skin.
* Use a sturdy spoon to scoop out the pineapple chunks. Set the chunks aside.
* Dice about 1 cup of the scooped-out pineapple flesh for the fried rice. The rest can be enjoyed separately.
* If the pineapple boats are very juicy, you can pat them dry with a paper towel or briefly bake them in a 350°F (175°C) oven for 10 minutes to dry them out slightly.

2. Mise en Place (Prep All Ingredients):
* Ensure your day-old rice is chilled and break up any large clumps with your fingers or a fork.
* Peel and devein shrimp. Pat them dry.
* Mince garlic, chop onion/shallots, and chilies (if using).
* Dice carrots and bell pepper (if using).
* In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, curry powder, and sugar. Set aside.
* Lightly beat the eggs in a separate small bowl.
* Have cashews, raisins, cilantro, and green onions ready.

3. Cook the Shrimp:
* Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat until shimmering.
* Add the shrimp and cook for 1-2 minutes per side, just until pink and opaque. Do not overcook.
* Remove shrimp from the wok and set aside.

4. Scramble the Eggs:
* To the same wok (add a touch more oil if needed), pour in the lightly beaten eggs.
* Let them set for a few seconds, then gently scramble them into small pieces.
* Remove the scrambled eggs from the wok and set aside with the shrimp.

5. Sauté Aromatics and Vegetables:
* Add the remaining 1-2 tablespoons of oil to the wok over medium-high heat.
* Add the minced garlic, chopped onion/shallots, and Thai chilies (if using). Stir-fry for about 30-60 seconds until fragrant – be careful not to burn the garlic.
* Add the diced carrots and bell pepper (if using). Stir-fry for 2-3 minutes until they are tender-crisp.

6. Add Rice and Sauce:
* Add the chilled, day-old rice to the wok. Break up any remaining clumps with your spatula.
* Stir-fry for 2-3 minutes, tossing constantly to heat the rice through and lightly toast the grains. Spread the rice out in the wok to maximize contact with the hot surface.
* Pour the prepared sauce mixture evenly over the rice. Stir and toss continuously for another 2-3 minutes to ensure every grain is coated and the sauce is well incorporated.

7. Incorporate Remaining Ingredients:
* Add the diced pineapple chunks, cooked shrimp, scrambled eggs, frozen peas, raisins (if using), and half of the toasted cashews to the wok.
* Stir-fry gently for another 1-2 minutes, just until everything is heated through and well combined. The peas should turn bright green.
* Taste and adjust seasoning if necessary. You might want a little more fish sauce for saltiness or a pinch more sugar.

8. Serve:
* Carefully spoon the pineapple fried rice into the prepared pineapple boat(s) or onto individual serving plates.
* Garnish generously with the remaining toasted cashews, chopped fresh cilantro, and chopped green onions.
* Serve immediately and enjoy the incredible flavors!