Scoop out the pineapple flesh, remove the core, and cut the flesh into small pieces (to make the pineapple shell sit flat on a plate, trim the bottom slightly). Dab the inside with a paper towel to prevent the rice from becoming soggy.

Soak the raisins in water (this prevents them from being sticky when stir-fried).

Heat a pan over medium heat and add a little oil. Stir-fry the shrimp until cooked, then set aside.

Add butter, minced garlic, and diced onion to the pan. Stir-fry until the onion is translucent (if using salted butter, you may not need to add salt when seasoning).

Push the onion and garlic to one side of the pan, crack 2 eggs into the pan, and scramble them. Once cooked, mix them with the onion and garlic.

Add the rice to the pan, pressing and flipping it with a spatula. Do not chop the rice to keep the grains intact. Stir-fry the rice with the eggs until well combined.

Season with soy sauce, sugar, curry powder, and ground white pepper. Stir-fry until the rice turns yellow. Taste and adjust seasoning if needed.

Add the cooked shrimp, chopped pineapple, raisins, and cashews. Stir-fry everything together, then turn off the heat and transfer to the prepared pineapple shell.