To make the pineapple boat:

Cup of Yum
1. Use a sharp knife to cut the pineapple in half lengthwise.
2. Use a paring knife to cut an oval around the inside of a pineapple half, leaving about 3/4-1 inch (2-2.5 centimeters) along the edge and being careful not to slice all the way through.
3. Cut slices across the inside of the oval about 1 inch (2.5 centimeters) apart, being careful not to cut all the way through.
4. Use a large spoon to scoop out the sliced pineapple and transfer it to a medium bowl. Repeat with the other pineapple half to create two boats.
5. Discard the core and cut the removed pineapple slices into 1 inch (2.5 centimeter) pieces. Set aside 1 cup (180 grams) to use in the fried rice.

To cook the fried rice:

1. In a wok or large pan, drizzle a thin layer of oil over medium heat.
2. Add the cashews and cook, stirring constantly, until lightly toasted and fragrant.
3. Remove to a bowl and set aside.
4. Drizzle a little more oil over high heat and add the shrimp.
5. Cook on each side until pink and just cooked through, then remove to a plate and set aside.
6. Drizzle a little more oil in the hot pan and add the onions and carrots.
7. Once starting to soften, stir in the garlic. Cook until just fragrant, 30 seconds to 1 minute.
8. Push the vegetables to one side and add the eggs to the pan. Cook, stirring occasionally, until scrambled and just cooked.
9. Stir in the curry powder and add the cooked rice, tossing to coat.
10. While stirring, season with the soy sauce, fish sauce, sugar, salt, and pepper.
11. Toss in the green onions, pineapple, cooked shrimp, and toasted cashews. Cook until just heated through.
12. Serve immediately in the prepared pineapple boats garnished with the whole shrimp and cilantro.