Stand pineapple (with leaves facing up) on a flat work surface. With a serrated knife, slice down on one side of pineapple at about ½ inch thick. Do not cut leaves.
Using the knife, cut around the inside of the pineapple, following the rim. Cut the pineapple flesh by making vertical and horizontal slices. Using a large spoon, scoop out the pineapple. Scrape down any fibers left inside pineapple boat.
Cut pineapple flesh into 1-inch chunks. Only 1 cup will be used in the recipe. Store the remainder of the pineapple in an airtight container and use for other recipes.
Rinse the hollowed pineapple boat and drain well.
Using hands, break rice to separate grains. Set aside.
In a small bowl, combine fish sauce, chicken broth, curry powder, and sugar. Stir until sugar and curry powder are well-dispersed. Set aside.
In a wide pan or wok over high heat, heat about 1 tablespoon oil. Add pineapple chunks and cook, stirring regularly, for about 30 seconds Remove from pan and set aside.
Add shrimps and cook, stirring regularly, until color changes. Remove from pan and drain on paper towels.
Add about 1 tablespoon of oil to the pan. Add chicken and cook, stirring regularly, for about 5 minutes or until lightly browned and cooked through. Remove from pan and set aside.
Wipe down the pan as needed. Add about 2 tablespoons oil. Add onions and garlic and cook until softened.
Add eggs and cook, stirring regularly, for about 1 minute or until they begin to set but still moist.
Add liquid mixture, stirring regularly.
Add cashews and cook, stirring regularly, for about 30 seconds or until lightly toasted.
Add the rice and cook, spreading on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until sauce is well distributed.
Add green peas and raisins. Continue to cook until green peas are heated through.
Add the shrimps, chicken, and pineapple. Toss to combine.
Season with salt and pepper to taste.
Add green onions and continue to cook, tossing regularly, for another 1 to 2 minutes or until ingredients are heated through.
To serve, spoon rice into pineapple boats. Garnish with additional raisins and cashews as desired. Serve hot.