Gather all the ingredients. Rinse the pineapple skin thoroughly. Wash the carrot, onion, and tomatoes. Cut the pork loin into chunks and set aside.

Bring half a pot of water to a boil. Wash the tomatoes and place them in the boiling water for 5 minutes. Remove the tomatoes, score an 'X' on the top, and peel off the skin easily. After peeling, cut the tomatoes into chunks and set aside.

Peel and slice the carrot. Cut the onion into chunks and set aside.

Rinse the pineapple skin thoroughly and cut the pineapple in half. Use a small fruit knife to carefully remove the pineapple flesh.

Cut the pineapple flesh into small cubes or chunks and set aside.

Heat a pan and add 1/4 cup vegetable oil. Pat the pork loin chunks dry with paper towels, then add them to the hot oil and fry.

Add the prepared tomato chunks.

Add the ketchup, soy sauce, and granulated sugar from the seasonings.

Simmer for 20 minutes until the sauce is fully absorbed by the pork.

Add the pineapple chunks and onion chunks to the pan, stir-fry briefly, then cover and cook for another 10 minutes.

Spoon the cooked pineapple braised pork into the empty pineapple shell for a beautiful presentation.

Serve with white rice and enjoy the delicious sweet and tangy flavors.